Ginger Snaps
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
servings
Method
Cream Crisco and sugar together.
Add molasses, spices, salt, and the baking soda mixed with boiling water.
Stir in sufficient flour to make a stiff paste.
Roll out thin, cut with a small cutter, and place on greased tins.
Bake in a hot oven at 400 degrees Fahrenheit for 5 to 7 minutes.
Original recipe, verbatim
Ginger Snaps
2 cupfuls molasses 2 teaspoonfuls powdered ginger
1 cupful brown sugar 1 teaspoonful powdered mace
1 cupful Crisco 1 teaspoonful salt
2 teaspoonfuls baking soda 2 tablespoonfuls boiling water
Flour
Cream Crisco and sugar together, add molasses, spices, salt, soda
mixed with boiling water and sufficient flour to make stiff paste. Roll
out thin, cut with small cutter, lay on Criscoed tins and bake in hot oven
from five to seven minutes.
Sufficient fur one hundred snaps.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.