Hard Ginger-Snaps

Ingredients

• one pint of molasses
• one table-spoonful of lard
• one table-spoonful of ginger
• one tea-spoonful of soda

Method

1. 1

   Boil together, and when taking it off the stove, stir in a tea-spoonful of soda.

2. 2

   Use flour enough to roll thin.

3. 3

   Do not put the flour in until the molasses gets cool.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 145. The excerpt below is the record exactly as published.

HARD GINGER-SNAPS. Take one pint of molasses, one table-spoonful of lard, and one table-spoonful of ginger boiled together. When taking it off the stove, stir in a tea-spoonful of soda. Use flour enough to roll thin. Do not put the flour in until the mo- lasses gets cool. Louie Brewer. GINGER-NUTS. Take one quart of molasses, three pints of flour, one pint corn meal one pound of butter, one-half pound of brown su- gar, one ounce of allspice, one tea-spoonful each of cloves and cinnamon, two ounces of ginger. Put the molasses in a cup, then add butter and sugar. Set the cup in a pan of boiling ■water until all is dissolved. Mix spices with the flour and meal, afterward knead all together, and cut into small cakes. Bake one-quarter of an hour. SOFT GINGER-BREAD. Take three cupfuls of flour, one cupful of butter, one cup- ful of brown sugar, one cupful of molasses, one cupful of The New Kentucky Home Cook Book. 285 sour cream, four eggs beaten separately. Cream the butter, sugar, and molasses together, add the eggs and flour, then the cream, one tea-spoonful each of ground cloves, cinna- mon, nutmeg, and ginger, two cupfuls or more of fruit, one tea-spoonful of soda

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