Gingersnaps

Name: Gingersnaps
Ingredients: one large cup butter and lard; one large cup sugar; one large cup molasses; one-half large cup cold water; one teaspoonful soda; dissolved in a little warm water; flour enough to make a stiff dough

From On habits and manners, 1888

Presented as published in 1888. 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

4136Calories

14 gProtein

545 gCarbs

218 gFat

Full nutrition (33 nutrients)

Calories4136 kcal

Protein14 g

Carbohydrates545 g

Fiber0 g

Sugars448 g

Total Fat218 g

Saturated Fat84 g

Monounsaturated Fat97 g

Polyunsaturated Fat24 g

Cholesterol205 mg

Sodium132 mg

Potassium5010 mg

Calcium709 mg

Iron23 mg

Magnesium837 mg

Phosphorus238 mg

Zinc2.1 mg

Copper1.8 mg

Manganese6 mg

Vitamin D5.4 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E1.3 mg

Vitamin K0 mcg

Vitamin B62.3 mg

Vitamin B120 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)12 mg

Folate201 mcg

Choline151 mg

Caffeine0 mg

Water208 g

As published

This recipe was extracted from On habits and manners (1888) by M. F. Armstrong, page 83. The excerpt below is the record exactly as published.

GINGERSNAPS. One large cup butter and lard ; one large cup sugar ; one large cup molasses; one-half large cup cold water; one teaspoonful soda dissolved in a little warm water; flour enough to make a stiff dough

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