Ginger Snaps

Name: Ginger Snaps
Ingredients: two pounds of granulated sugar; two pounds of brown sugar; two and one-half quarts of New Orleans molasses; one pint of water; two and one-half ounces of soda; one ounce of salt; three ounces of ginger; two ounces of cinnamon; one pound and fourteen ounces of lard; twelve and one-half pounds of soft flour; one-half ounce of ammonia

From Perfection in baking, 1895

Presented as published in 1895. 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

43297Calories

548 gProtein

8559 gCarbs

968 gFat

Full nutrition (33 nutrients)

Calories43297 kcal

Protein548 g

Carbohydrates8559 g

Fiber746 g

Sugars4363 g

Total Fat968 g

Saturated Fat359 g

Monounsaturated Fat401 g

Polyunsaturated Fat163 g

Cholesterol808 mg

Sodium13613 mg

Potassium72458 mg

Calcium9458 mg

Iron374 mg

Magnesium14801 mg

Phosphorus19438 mg

Zinc179 mg

Copper44 mg

Manganese244 mg

Vitamin D21 mcg

Vitamin C4.3 mg

Vitamin A0.6 mcg

Vitamin E35 mg

Vitamin K109 mcg

Vitamin B634 mg

Vitamin B120 mcg

Thiamin (B1)18 mg

Riboflavin (B2)11 mg

Niacin (B3)336 mg

Folate1610 mcg

Choline2680 mg

Caffeine0 mg

Water1982 g

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 33. The excerpt below is the record exactly as published.

Ginger Snaps* Two pounds of granulated sugar, two pounds of brown sugar, two and one-half quarts of New Orleans molasses and Porto Rico molasses mixed, one pint of water, two and one-half ounces of soda, one ounce of salt, three ounces of ginger, two ounces of cinnamon, one pound and fourteen ounces of lard, and last twelve and one-half pounds of soft flour and one-half ounce of ammonia

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