Ginger-Snaps
From Six little cooks, 1910
Do not add too much flour; it should be as little as possible.
Presented as published in 1910. 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
4142Calories
27 gProtein
519 gCarbs
222 gFat
Full nutrition (33 nutrients)
Calories4142 kcal
Protein27 g
Carbohydrates519 g
Fiber0.2 g
Sugars325 g
Total Fat222 g
Saturated Fat85 g
Monounsaturated Fat98 g
Polyunsaturated Fat24 g
Cholesterol207 mg
Sodium1528 mg
Potassium2796 mg
Calcium390 mg
Iron22 mg
Magnesium472 mg
Phosphorus325 mg
Zinc2.6 mg
Copper1.2 mg
Manganese4.5 mg
Vitamin D5.4 mcg
Vitamin C0.4 mg
Vitamin A0 mcg
Vitamin E1.3 mg
Vitamin K0 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)19 mg
Folate402 mcg
Choline133 mg
Caffeine0 mg
Water67 g
As published
This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 19. The excerpt below is the record exactly as published.
ginger-snaps and some one other kind, and we'll all help each other. Tell us some kind of nice cookies." " You might better take something that is not to be rolled out, as there is but one rolling-board and pin. Suppose you try Tudor cake? The materials are not ex- pensive, and if you spoil them there will not be much lost." " Now, Aunt Jane, that's too bad! "We're not going to spoil anything! Just examine us and see if we don't know how to put cake together I * " Well, take that recipe, and tell me how you would go to work." " First, we'll rub the butter to a cream, then stir in the sugar, then the yolks of eggs ; (while one has been mixing AUNT JANE'S COOKING GLASS. 59 it, the others have been beating the eggs, you know, — ) then the milk and part of the flour; then — " "No," said her aunt; "you've left out something." "Oh, yes; first you measure the cream tartar and sift it with the flour; then you put the whites of the eggs, then the soda, carefully dissolved in warm water, and poured off without the dregs; then the rest of the flour, and then you bake it." " Very well indeed, and you musn't forget to line your cake-pan with buttered paper if you want the cake very delicate, though it is not absolutely necessary. And you must always warm the pan or cake-tins first. Now tell me how you'll set about the ginger-snaps." " Oh, that's easy. Let me see — no eggs; I'll take lard, because that's easiest; set it near the fire to soften, stir in the sugar, and then the molasses and ginger; dissolve the soda in warm water and put it into the sour milk, and stir them in; and then just keep stirring in flour
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Cook this with the app: pantry check, scaling, and the assistant.