Mamma Ginger Snaps
From The Carbon County cook book, 1926
Recipe appears incomplete.
Presented as published in 1926. 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
No method was recorded for this recipe.
Nutrition per serving
7932Calories
119 gProtein
1309 gCarbs
255 gFat
Full nutrition (34 nutrients)
Calories7932 kcal
Protein119 g
Carbohydrates1309 g
Fiber1.7 g
Sugars529 g
Total Fat255 g
Saturated Fat97 g
Monounsaturated Fat102 g
Polyunsaturated Fat28 g
Omega-30 g
Cholesterol401 mg
Sodium2703 mg
Potassium11297 mg
Calcium1656 mg
Iron90 mg
Magnesium1909 mg
Phosphorus1479 mg
Zinc11 mg
Copper5 mg
Manganese18 mg
Vitamin D6.4 mcg
Vitamin C0.4 mg
Vitamin A103 mcg
Vitamin E2.9 mg
Vitamin K12 mcg
Vitamin B65.2 mg
Vitamin B120.7 mcg
Thiamin (B1)9.8 mg
Riboflavin (B2)4.8 mg
Niacin (B3)74 mg
Folate1635 mcg
Choline382 mg
Caffeine7.3 mg
Water290 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 16. The excerpt below is the record exactly as published.
1 teaspoon salt, 1 tea- spoon vanilla, 1 teaspoon lemon. Cream together sugar and well beaten eggs, add cream, nuts and raisins. Add to the flour, salt, baking powder and sift well. Drop from spoon into well oiled tins. "MRS. J. B. JEWKES. Ginger Snaps. 1 cup sugar, 1 cup butter or lard, 1 cup honey or molasses, 1 tablespoon vinegar, 1 tablespoon ginger, 1 egg, 1 tablespoon soda dissolved in one-third cup boiling water. Heat sugar, honey, lard and vinegar in pan to boiling point. Take off — and add the other ingredients, put,in egg when you put in flour. They cook so quick you have to watch real close. ; MRS. COLEMAN ALLRED, Prove. Mamma Ginger Snaps. 14 cup butter and milk, 1 pint mo- lasses, 1 cup lard, 1 egg, 2 quarts flour, 1 tablespoon ginger, 1 tea- — spoon salt, 2 teaspoons soda, and a pinch of cayenne pepper
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