Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one cupful of butter
- two cupfuls of molasses
- one teaspoonful of grated alum
- one teaspoonful of ginger
- one teaspoonful of cinnamon
- four teaspoonfuls of soda
- one cupful of boiling water
- one cupful of molasses
- one-half cupful of butter
- one tablespoonful of soda dissolved in one tablespoon- ful of hot water
- one tablespoonful of ginger
- one cupful of brown sugar
- one tablespoonful of cinnamon
- one cupful of sugar
- one teaspoonful of cinna- mon
- two teaspoonfuls of soda
- one-half cupful of lard
- three tablespoonfuls of water
- one teacupful of sugar
- half
- one tablespoon- ful of hot water
- two small tablespoon fuls of gin- ger
- one even tablespoonful of soda
- one egg
- one egg beaten separately
- one cup- ful of molasses
- one table- spoonful of cinnamon
- 69 gingee snaps --
- one heaping tablespoonful of ginger
- one good teaspoon ful of saleratus
- one tea- spoonful of cinnamon
- ginger
- cinnamon
Directions
One cupful of butter, one teacupful of sugar, two cupfuls of molasses, one teaspoonful of grated alum, one teaspoonful of ginger, one teaspoonful of cinnamon, four teaspoonfuls of soda, one cupful of boiling water. Take half of the water to dissolve the soda and half for the alum, mix soft and let them stand for two hours,
68 THE GOOD CHEER COOK BOOK.
then roll out about one-quarter of an inch thick, adding more flour if needed ; do not cut out with a cake cutter, but in long strips, crease them with a knife in squares and cut apart after baking. These are very nice if made as directed. Mrs. T. M. Gary.
GINGER SNAPS— No. 1. One cupful of molasses, one-half cupful of butter, one tablespoonful of soda dissolved in one tablespoon- ful of hot water, one tablespoonful of ginger and cinnamon. Mrs. Herbert Barker.
GINGER SNAPS— No. 2.
One cupful of butter, one cupful of brown sugar, one cupful of molasses, two small tablespoon fuls of gin- ger, one even tablespoonful of soda, one tablespoonful of cinnamon, one egg, stir all together and let it just come to a boil, flour enough to roll very thin, and bake in a hot oven. Mrs. Wm. Irvine.
GINGER SNAPS— No. 3.
One cupful of butter, or part lard, one cupful of molasses, one cupful of sugar, one teaspoonful of cinna- mon, one teaspoonful of ginger, two teaspoonfuls of soda, one egg beaten separately, flour enough to roll thin. Mrs. T. M. Cary.
GINGER SNAPS— No. 4.
One cupful of butter, one cupful of sugar, one cup- ful of molasses, one tablespoonful of ginger, one table- spoonful of cinnamon, two teaspoonfuls of soda, flour enough to roll thin. Mrs. W. L. Pierce.
THE GOOD CHEER COOK BOOK. 69
GINGEE SNAPS— No. 5. Two cupfuls of molasses, one cupful of brown sugar, one-half cupful of butter, one-half cupful of lard, one heaping tablespoonful of ginger, three tablespoonfuls of water, one good teaspoon ful of saleratus, one tea- spoonful of cinnamon ; boil all together five minutes, then cool and add flour until stiff enough to roll well.
Mrs. Porter,
Baraboo, Wis.