Ginger Snaps
From The Federation cook book, 1910
Submitted by Miss Susie Sylmon, Pasadena.
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
As published
This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 25. The excerpt below is the record exactly as published.
Ginger Snaps 1 cup brown sugar 1 cup butter and lard 1 cup baking molasses Boil until it bubbles up When cool add 1 large teaspoon soda in hot water 1 dessertspoon ginger 1 teaspoon cloves 1 egg just beaten enough to mix it. Flour to stiffen
Cook this with the app: pantry check, scaling, and the assistant.