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Ginger Snaps No. 2
From The national course in home economics, 1917
Serves 30
Nellie Shannon.
Presented as published in 1917. 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
137Calories
0 gProtein
24 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories137 kcal
Protein0 g
Carbohydrates24 g
Fiber0 g
Sugars24 g
Total Fat4.9 g
Saturated Fat1.9 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol4.6 mg
Sodium10 mg
Potassium336 mg
Calcium52 mg
Iron1.1 mg
Magnesium55 mg
Phosphorus7.6 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.1 mcg
Choline5.6 mg
Caffeine0 mg
Water8.9 g
Estimated from matched ingredients across 30 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 183. The excerpt below is the record exactly as published.
INQER SNAPS— No. 2. Put in a tin or granite-ware pan two cupfuls of molasses, one cupful of brown sugar, two-thirds cupful of lard, one heaping tablespoonful of ground ginger. Put the vessel on the stove, and let boil until it thickens a little. Dissolve heaping teaspoonful of soda in one-half cupful of tepid water
Cook this with the app: pantry check, scaling, and the assistant.