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Ginger Snaps
From A calendar of dinners, with 615 recipes, 1913
Serves 30
Sufficient for one hundred snaps.
Presented as published in 1913. 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
163Calories
0 gProtein
24 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories163 kcal
Protein0 g
Carbohydrates24 g
Fiber0 g
Sugars24 g
Total Fat7.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium188 mg
Potassium335 mg
Calcium52 mg
Iron1.2 mg
Magnesium55 mg
Phosphorus7.6 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 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)0.2 mg
Folate0.4 mcg
Choline3.2 mg
Caffeine0 mg
Water5.8 g
Estimated from matched ingredients across 30 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 55. The excerpt below is the record exactly as published.
Ginger Snaps 2 cupfuls molasses 2 teaspoonfuls powdered ginger 1 cupful brown sugar 1 teaspoonful powdered mace 1 cupful Crisco 1 teaspoonful salt 2 teaspoonfuls baking soda a 2 tablespoonfuls boiling water
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