Ginger Snaps

Ingredients

• One large cupful of butter and lard mixed
• one coffeecupful of brown sugar
• one cupful of molasses
• one-half cup of cold water
• one tablespoonful each of ginger
• one tablespoonful each of cinnamon
• one teaspoonful of cloves
• one teaspoonful of soda

Method

1. 1

   Flour for pretty stiff dough.

2. 2

   Roll very thin and bake quickly.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 116. The excerpt below is the record exactly as published.

e tablespoonful each of cinna- mon and soda, one teaspoonful each of ginger and cloves. Drop by the spoonful on tins, and bake in a hot oven. GINGER SNAPS. (No. 1.) One pint of molasses, one cupful each of brown sugar and but- ter, one teaspoonful of soda, one tablespoonful of ginger. Set the molasses on the stove and boil hard five minutes. Set it off, let it get cold. While the molasses is cooling, rub the butter and sugar to a cream, then add it to the molasses, with the soda and ginger. Make into a stiff dough, roll very thin, cut into round cakes, and bake in a quick oven. GINGER SNAPS. (No. 2.) One cup of molasses, one cup of brown sugar, one-half cup of boiling water, in which dissolve one teaspoonful of soda; mix all the ingredients well together, add one teaspoonful each of ginger and allspice, and last of all add two-thirds cup of melted butter; mix stiff enough to roll nicely; roll very thin, cut into round cakes, and bake in a hot oven. BAKERS' GINGER SNAPS. One quart of New Orleans molasses, two and one-half teacup- fuls of brown sugar, two teacupfuls of lard, well packed, two tablespoonfuls of soda, one tablespoonful of cloves, two table- spoonfuls of ginger. Mix the ingredients well together, and knead in flour until very hard. Work them as you would bread, half an hour, or until the dough cracks. Koll very thin, and cut as small as a silver dollar. You can get the cutter ?uade at any tin shop, for a trifle. The cutter should be made so as to cut ten at one time. Bake in a hot oven. When they are all baked, let them get cold, then put them in a stone jar. 196 CAKE. GINGER NUTS. Six pounds of flour, one pound and a quarter of butter, rub- bed into the sugar, one pound and three-quarters of sugar, one quart of molasses, four ounces of ginger, one nutmeg, and some cinnamon. The dough should be stiff, and kneaded hard for a long time. Cut into small cakes. They will keep good, closely covered in a stone jar, for many months. SUPERIOR GINGER CAKES. Four eggs, one cupful of sour milk, one quart of molasses, one cupful of sugar, one cupful of butter, one cupful of lard, one tablespoonful of ginger, one even tablespoonful of soda, beaten into the molasses. The eggs and sugar should be beaten as for cake; the butter worked into the flour; after working the ingre- dients thoroughly, handling the dough as little as possible. Flour the board and rolling-pin well, as the dough should be as soft as can be handled. Koll a quarter of an inch thick; cut into cakes and bake in a quick oven. GINGER" SNAPS. One large cupful of butter and lard mixed, one coffeecupful of brown sugar, one cupful of molasses, one-half cup of cold water, one tablespoonful each of ginger, and cinnamon, one tea- spoonful of clove

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