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Ginger-snaps

Name: Ginger-snaps
Yield: 24 servings
Ingredients: One cupful and a half of molasses; two-thirds of a cupful of butter or lard; one teaspoonful of soda; one-half a cupful of water; two table-spoonfuls of ginger

From Harper's cook book encyclopædia, 1902

Serves 24

Presented as published in 1902. 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

115Calories

0 gProtein

16 gCarbs

6 gFat

Full nutrition (33 nutrients)

Calories115 kcal

Protein0 g

Carbohydrates16 g

Fiber0 g

Sugars15 g

Total Fat6 g

Saturated Fat2.4 g

Monounsaturated Fat2.7 g

Polyunsaturated Fat0.7 g

Cholesterol5.7 mg

Sodium7.9 mg

Potassium305 mg

Calcium43 mg

Iron1 mg

Magnesium50 mg

Phosphorus6.6 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate0.1 mcg

Choline5.9 mg

Caffeine0 mg

Water10 g

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 61. The excerpt below is the record exactly as published.

Ginger-snaps. — One cupful and a half of molasses, two-thirds of a cupful of butter or lard, one teaspoonful of soda, one-half a cupful of water, two table-spoonfuls of ginger

Cook this with the app: pantry check, scaling, and the assistant.