Ginger Snaps

Ingredients

• 2 cups of molasses
• 1 cup of butter or lard
• 1 level tablespoon soda
• 2 level tablespoons ginger
• a little cinnamon if liked
• about 1 quart of flour

Method

1. 1

   Boil the syrup, butter and spices together, adding soda last when boiling; then remove from the fire and add enough flour to roll.

2. 2

   Roll very thin, and bake in a moderate oven.

3. 3

   When cool, pack away in tight cans to prevent getting soft.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 76. The excerpt below is the record exactly as published.

GINGER SNAPS— Mrs. W. F. Jones. 2 dups of molasses, 1 cup of butter or lard, 1 level tablespoon soda, 2 level tablespoons ginger, a little cinnamon if liked; boil the syrup, butter and spices together, adding soda last when boiling; then remove from the fire and add about 1 quart of flour

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