Ginger Snaps

Ingredients

• Two cupfuls of molasses
• One-half cupful of butter
• Flour to thicken
• Two tea-spoonfuls of ginger
• One tea-spoonful of cinnamon
• One-half tea-spoonful of allspice
• One tea-spoonful of baking-powder

Method

1. 1

   Place the molasses and butter on the fire in a stew-pan, and scald them well.

2. 2

   Set the pan aside, and when the molasses has cooled, add the rest of the ingredients, putting in only enough flour to make the dough roll nicely.

3. 3

   Bake the snaps in a quick oven.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 223. The excerpt below is the record exactly as published.

GINGER SNAPS. Two cupful s of molasses. One-half cupful of butter. Flour to thicken. Two tea-spoonfuls of ginger. One tea-spoonful of cinnamon. One-half tea- spoonful of allspice. One tea-spoonful of baking-powder

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