Ginger snaps recipe

Soften one-half cup butter and mix it with one-half cup brown sugar; add one tablespoon lard and one cup molasses, then one teaspoon ginger, one-half teaspoon cloves, three ounces preserved orange peel, one teaspoon salt, one-half teaspoon soda dissolved in one table spoon boiling water. Mix well and add one cup sifted flour; turn out on floured board, knead, roll out as thin as possible, cut and bake in a quick oven. To be crisp, they must be baked on a bright day.

Ginger bread recipe

Stir to a cream one cup of brown sugar and three tablespoons butter; add one cup New Orleans molasses (never use syrup), two beaten eggs and one-half tablespoon ginger. Mix well, then stir in two and a half cups flour sifted with two teaspoons baking powder. Just before putting in oven, gloss over with a mixture made by stirring together a beaten egg and the same amount of rich cream. Bake in a very moderate oven one hour. It is better if baked in a deep baking pan.

Recipe by Mrs N E Marcill, Santa Rosa


See the latest Click Americana books in our shop!



About this story

Source publication: The San Francisco Call

Source publication date: November 24, 1912

Filed under: 1910s, Christmas, Dessert recipes

Click for more on these topics: , , , ,

Leave a Reply

Your email address will not be published.

Pin It on Pinterest

Share This
More in 1912, christmas recipes, cookies, dessert
Philadelphia Pepper Pot (1912)

Philadelphia Pepper Pot #ratingval# from #reviews# reviews Print Ingredients 6 quarts water 1 knuckle of veal or fowl, or both...

Close