Ginger-Snaps
From The universal cookery book, 1887
Presented as published in 1887. 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 universal cookery book (1887) by Gertrude Strohm, page 73. The excerpt below is the record exactly as published.
Ginger-Snaps. “ One pint of molasses, one-half pound sugar, two tablespoonfuls ginger, one teaspoonful of cinnamon, half pound of butter
Cook this with the app: pantry check, scaling, and the assistant.