Ginger Snaps
From The blue ribbon cook book, 1904
Presented as published in 1904. 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
3888Calories
0 gProtein
496 gCarbs
218 gFat
Full nutrition (34 nutrients)
Calories3888 kcal
Protein0.1 g
Carbohydrates496 g
Fiber0.2 g
Sugars495 g
Total Fat218 g
Saturated Fat85 g
Monounsaturated Fat98 g
Polyunsaturated Fat25 g
Omega-30 g
Cholesterol207 mg
Sodium246 mg
Potassium9690 mg
Calcium1361 mg
Iron31 mg
Magnesium1605 mg
Phosphorus207 mg
Zinc2.2 mg
Copper3.2 mg
Manganese10 mg
Vitamin D5.4 mcg
Vitamin C0.1 mg
Vitamin A0.2 mcg
Vitamin E1.3 mg
Vitamin K1 mcg
Vitamin B64.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)6.2 mg
Folate0.4 mcg
Choline197 mg
Caffeine0 mg
Water147 g
As published
This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 28. The excerpt below is the record exactly as published.
2 cups of molasses. 1 heaping teaspoon ginger. 1 cup of lard. J teaspoon pepper. 1 tablespoon of soda
Cook this with the app: pantry check, scaling, and the assistant.