Ginger Snaps

Name: Ginger Snaps
Ingredients: half an ounce of baking soda; a pound and three quarters of flour; half a pound of sugar; half a pound of butter; half an ounce of ginger; the same of ground allspice; a pint of molasses; half a gill of water

From French dishes for American tables, 1886

Red pepper can be added for heat.

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

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 97. The excerpt below is the record exactly as published.

Ginger Snaps. Sift half an ounce of baking soda through a pound and three quarters of flour ; also sift half a pound of sugar through the flour, which then mix well with half a pound of but- ter ; add half an ounce of ginger, the same of ground allspice ; mix together a pint of molasses with half a gill of water

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