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Ginger Snaps

Name: Ginger Snaps
Yield: 30 servings
Ingredients: Four quarts of flour; one quart of molasses; one pound of sugar (brown); one pound of lard; one ounce of soda or pearlash; three ounces of ginger

From Virginia Cookery-book, 1884

Serves 30

Presented as published in 1884. 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

569Calories

7 gProtein

100 gCarbs

16 gFat

Full nutrition (33 nutrients)

Calories569 kcal

Protein7.4 g

Carbohydrates100 g

Fiber0.1 g

Sugars48 g

Total Fat16 g

Saturated Fat5.9 g

Monounsaturated Fat6.8 g

Polyunsaturated Fat1.7 g

Cholesterol14 mg

Sodium22 mg

Potassium768 mg

Calcium116 mg

Iron6 mg

Magnesium127 mg

Phosphorus87 mg

Zinc0.6 mg

Copper0.3 mg

Manganese1.2 mg

Vitamin D0.4 mcg

Vitamin C0.1 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.3 mg

Niacin (B3)5 mg

Folate107 mcg

Choline15 mg

Caffeine0 mg

Water19 g

Estimated from matched ingredients across 30 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 90. The excerpt below is the record exactly as published.

Ginger Snaps. Four quarts of flour, one quart of molasses, one pound of sugar (brown), one pound of lard, one ounce of soda or pearlash, and three ounces of ginger

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