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Ginger Snaps
From The Toronto Cook Book, 1915
Serves 24
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 50. The excerpt below is the record exactly as published.
Ginger Snaps One-half cup butter, one cup sugar, one cup molasses, one teaspoon ginger, two teaspoons baking powder, flour enough to * make stiff to ro
Cook this with the app: pantry check, scaling, and the assistant.