vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free

Ginger-Snaps

Name: Ginger-Snaps
Yield: 30 servings
Ingredients: One pound and six ounces flour; four of sugar; eight of butter; six of preserved orange peel; half pint of molasses; one tea-spoon soda; dissolved in two table-spoons boiling water; one tea-spoon cloves; a two of ginger

From Buckeye cookery, 1892

Serves 30

This quantity makes one hundred and twenty-nine snaps, about three inches across.

Presented as published in 1892. 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

348Calories

2 gProtein

86 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories348 kcal

Protein2.4 g

Carbohydrates86 g

Fiber0.6 g

Sugars69 g

Total Fat6.7 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol18 mg

Sodium8.5 mg

Potassium206 mg

Calcium38 mg

Iron1.8 mg

Magnesium34 mg

Phosphorus29 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C7.7 mg

Vitamin A1.2 mcg

Vitamin E0 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.6 mg

Folate35 mcg

Choline1.6 mg

Caffeine0 mg

Water11 g

Estimated from matched ingredients across 30 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 54. The excerpt below is the record exactly as published.

GINGER-SNAPS. Two cups molasses, | one of lard, one table-spoon soda, one of ginger, flour to roll stiff—Miss Mary Gallagher. GINGER-SNAPS. One pound and six ounces flour, four of sugar, eight of butter, six of preserved orange peel, half pint of molasses, one tea-spoon _ soda dissolved in two table-spoons boiling water, one tea-spoon cloves, i a two of ginger

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