Boiled Ginger Snaps
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INGREDIENTS
- 2 c Flour
- 1 c Molasses
- 1 c Lard (I use Crisco)
- 2 ts Ginger
- 1 ts Baking soda
- 1/2 ts Salt
- 1/2 c Water
- 1 c Brown sugar
INSTRUCTIONS
Heat molasses and water to boiling point. Add shortening. Add dry ingredients mixed and sifted. Chill. Roll very thin and cut. Bake about 10 minutes in a hot oven. A note earlier in the cookbook suggests a hot oven should be in the range of 400-450 degrees (these recipes were devised for the ovens of wood stoves, apparently.) Id say to go with 400F. Very crisp. Very gingery. Source: "Baking Made Easy" Occident Flour cookbook, 1923 * The Polka Dot Palace BBS 1-201-822-3627. Posted by EPONA Posted to MC-Recipe Digest V1 #705 by Lisa Clarke
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (978g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 3270 | ||
| Calories from Fat: 30 (1%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 3.4g | 4 % | |
| Saturated Fat 0.6g | 3 % | |
| Monounsaturated Fat 0.4g | ||
| Polyunsanturated Fat 1.4g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 1454.1mg | 50 % | |
| Potassium 3447.7mg | 91 % | |
| Total Carbohydrate 790.3g | 232 % | |
| Dietary Fiber 9.2g | 37 % | |
| Sugars, other 781.1g | ||
| Protein 32.1g | 46 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 3270
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