Ginger Snaps No. 1
From The Institute cook book, 1913
Serves 10
Presented as published in 1913. 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 Institute cook book (1913) by Helen Cramp, page 119. The excerpt below is the record exactly as published.
GINGER SNAPS No. 1 1 cup melted butter and lard 1 tablespoon ginger V2 cup sugar 1 scant tablespoon soda i cup molasses I/4 cup milk Flour to make stiff dough Mix the butter and lard with the sugar; add some flour, then the molasses and ginger, and the soda dissolved in a very little warm water. Continue adding flour and milk alternately until a stifl' dough is formed. Roll out as thin as possible; cut into round cakes and bake on greased tins in a quick oven. GINGER SNAPS No. 2 1/2 cup molasses V2 cup butter 1/2 cup sugar
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