Ginger Snaps (No. 1)

Ingredients

• One pint of molasses
• one cupful each of brown sugar
• one cupful each of butter
• one teaspoonful of soda
• one tablespoonful of ginger

Method

1. 1

   Set the molasses on the stove and boil hard five minutes.

2. 2

   Set it off, let it get cold.

3. 3

   While the molasses is cooling, rub the butter and sugar to a cream, then add it to the molasses, with the soda and ginger.

4. 4

   Make into a stiff dough, roll very thin, cut into round cakes, and bake in a quick oven.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 116. The excerpt below is the record exactly as published.

GINGER SNAPS. (No. 1.) One pint of molasses, one cupful each of brown sugar and but- ter, one teaspoonful of soda, one tablespoonful of ginger

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