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Ginger Snaps
From The household (of the Detroit free press), 1886
Serves 20
Roll very thin, cut the cakes in shapes and bake in a quick oven.
Presented as published in 1886. 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
Nutrition per serving
205Calories
0 gProtein
36 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories205 kcal
Protein0 g
Carbohydrates36 g
Fiber0.1 g
Sugars35 g
Total Fat7.3 g
Saturated Fat2.9 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol6.9 mg
Sodium15 mg
Potassium503 mg
Calcium77 mg
Iron1.7 mg
Magnesium82 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate0.2 mcg
Choline8.4 mg
Caffeine0 mg
Water7.4 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 367. The excerpt below is the record exactly as published.
GINGER SNAPS. Put into a tin pan two cups of molasses, one cup of brown sugar, two-thirds of a cup of lard, one tablespoonf ul of ground ginger ; boil until these thicken a little ; stir in by degrees a good handful of sifted flour. After it is heated well add a heaping teaspoonful of soda dis- solved in a little tepid water ; mix thoroughly before taking from the COOKIES, SNAPS AND JUMBLES. 431 stove, then add flour enough to make a stiff dough
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