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Gingersnaps

Name: Gingersnaps
Yield: 24 servings
Ingredients: One cup molasses; one cup lard; four tablespoons water; four tablespoons sugar; one teaspoon soda, level; three teaspoons ginger; flour enough to make reasonably stiff

From The Times cook book, no. 2, 1905

Serves 24

Presented as published in 1905. 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

130Calories

0 gProtein

12 gCarbs

9 gFat

Full nutrition (33 nutrients)

Calories130 kcal

Protein0 g

Carbohydrates12 g

Fiber0 g

Sugars12 g

Total Fat9.1 g

Saturated Fat3.6 g

Monounsaturated Fat4.1 g

Polyunsaturated Fat1 g

Cholesterol8.6 mg

Sodium5.2 mg

Potassium203 mg

Calcium28 mg

Iron0.7 mg

Magnesium34 mg

Phosphorus4.4 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 mcg

Choline6.4 mg

Caffeine0 mg

Water5.7 g

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 96. The excerpt below is the record exactly as published.

GINGERSNAPS. (Original.) Mrs. George F. Rathbun, 779 Kohler street, Los An- geles. — One cup molasses, one cup lard, mix well together; four tablespoons water, four tablespoons sugar, one teaspoon soda, level; three teaspoons ginger; flour enough to make reasonably stiff

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