vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Ginger Snaps
From The century cook book, 1894
Serves 2
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 79. The excerpt below is the record exactly as published.
Ginger Snaps. One coffee cupful of New Orleans molasses, one of butter, and one of sugar. Put in a sauce pan, set on the stove and let come to a boil; then take off and add a teaspoonful of soda and a tablespoonful of ginger
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