Grandmother's Ginger Snaps
From Physical culture cook book, 1901
Presented as published in 1901. 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
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 65. The excerpt below is the record exactly as published.
Grandmother's Ginger Snaps (No. j) THE PHYSICAL CULTURE COOK BOOK. 199 (Good). — One cup brown sugar, one cup mo- lasses, three-quarters cup butter and lard (or cottolene) mixed, one teaspoonful soda dis- solved in one-half cupful hot water, one table- spoonful ginger, one teaspoonful baking powder, flour to make a stiff dough. Roll not too thin, cut in rounds, and bake quickly. 37. Ginger Snaps (No. 2). — One-half cup butter, one cup sugar, one cup molasses, one tablespoonful ginger
Cook this with the app: pantry check, scaling, and the assistant.