Ginger Snaps, I
From Cooks in clover, 1889
Miss E. F. Hussey.
Presented as published in 1889. 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 Cooks in clover (1889), page 49. The excerpt below is the record exactly as published.
Ginger Snaps, I. — One and a half cups of molasses, \ one cup of butter, one teaspoon of soda, two tea- ! spoons of ginger, and flour enough to roll. Bake I in a quick oven. Miss E. F. Hussey. Ginger Snaps, II. — One cup of sugar, one cup of molasses, one cup of butter, two and a half tea- spoons of ginger, one teaspoon of soda, and flour to roll. Mrs. J. H. Bogart. Ginger Cookies. — Tvvo cups of molasses, one cup of sugar, three eggs, two even dessertspoons of soda dissolved in half a cup of boiling water, one tea- spoon of cinnamon, one teaspoon of ginger,
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