vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Ginger Snaps (No. 2)
From Temperance cook book, 1887
Serves 24
Presented as published in 1887. 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
122Calories
0 gProtein
20 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories122 kcal
Protein0.1 g
Carbohydrates20 g
Fiber0.1 g
Sugars19 g
Total Fat4.9 g
Saturated Fat3 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol13 mg
Sodium20 mg
Potassium218 mg
Calcium41 mg
Iron1.1 mg
Magnesium35 mg
Phosphorus6.9 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A41 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.6 mcg
Choline3.3 mg
Caffeine0 mg
Water8.2 g
Estimated from matched ingredients across 24 servings.
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. 2.) One cup of molasses, one cup of brown sugar, one-half cup of boiling water, in which dissolve one teaspoonful of soda; mix all the ingredients well together, add one teaspoonful each of ginger and allspice, and last of all add two-thirds cup of melted butter
Cook this with the app: pantry check, scaling, and the assistant.