Ginger Snaps

The cake and biscuit book · Douglas, Elizabeth · 1903

Source: The cake and biscuit book
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (9)

1 large cup butter and lard mixed ↝ Butter, stick, unsalted [Dairy and Egg Products]
1/2 cup sugar ↝ Sugar, NFS [Sugars and honey]
1 cup molasses ↝ Molasses [Sweets]
1/2 cup water ↝ Water, tap [Tap water]
1 table-spoon ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
1 table-spoon cinnamon ↝ Sugar, cinnamon [Sugars and honey]
1 tea-spoon cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
1 tea-spoon soda
Flour ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (3)

Mix altogether, dissolving the soda in a very little hot water.
Add sufficient flour to make a fairly stiff dough.
Roll out thin and bake in a quick oven.

Original Text

Ginger Snaps

1 large cup butter and lard mixed ¹⁄₂ cup sugar 1 cup molasses ¹⁄₂ cup water 1 table-spoon ginger 1 table-spoon cinnamon 1 tea-spoon cloves 1 tea-spoon soda Flour

Mix altogether, dissolving the soda in a very little hot water. Add sufficient flour to make a fairly stiff dough. Roll out thin and bake in a quick oven.

Notes

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