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Ginger Snaps No. 3
From Magnet users cook book, 1920
Serves 24
Recipe by Mrs. J. H. Birkin, Hamilton, Ontario.
Presented as published in 1920. 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
157Calories
0 gProtein
19 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories157 kcal
Protein0 g
Carbohydrates19 g
Fiber0 g
Sugars19 g
Total Fat9.1 g
Saturated Fat3.6 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1 g
Cholesterol8.6 mg
Sodium7.8 mg
Potassium215 mg
Calcium36 mg
Iron0.7 mg
Magnesium34 mg
Phosphorus4.8 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.1 mcg
Choline6.6 mg
Caffeine0 mg
Water5.9 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 55. The excerpt below is the record exactly as published.
GINGER SNAPS No. 3. Ingredients:—One cup of molasses, 1 cup lard, 1 cup of brown sugar, 4 tablespoons of water, 1 tablespoon of ginger, 1 tablespoon soda
Cook this with the app: pantry check, scaling, and the assistant.