Rochester Ginger Snaps
From Royal cook book, 1930
Presented as published in 1930. 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
4116Calories
47 gProtein
743 gCarbs
115 gFat
Full nutrition (34 nutrients)
Calories4116 kcal
Protein47 g
Carbohydrates743 g
Fiber0.1 g
Sugars450 g
Total Fat115 g
Saturated Fat1.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol186 mg
Sodium599 mg
Potassium5435 mg
Calcium1107 mg
Iron38 mg
Magnesium912 mg
Phosphorus1050 mg
Zinc4.3 mg
Copper2.3 mg
Manganese7.9 mg
Vitamin D1 mcg
Vitamin C0.1 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B62.6 mg
Vitamin B120.4 mcg
Thiamin (B1)3.7 mg
Riboflavin (B2)1.9 mg
Niacin (B3)29 mg
Folate626 mcg
Choline192 mg
Caffeine0 mg
Water149 g
As published
This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 32. The excerpt below is the record exactly as published.
Rochester Ginger Snaps 1 cup molasses 1 cup sugar 44 cup shortening 1 teaspoon cinnamon 1g teaspoon ginger 14 teaspoon soda 1 egg 3 cups flour 1 teaspoon Royal Baking Powder
Cook this with the app: pantry check, scaling, and the assistant.