17-year-old Helena Muffly wrote exactly 100 years ago today:
Thursday, May 2, 1912: Exams began today. I am rather doubtful about what I made in Algebra.
Her middle-aged granddaughter’s comments 100 years later:
Sounds like the Algebra exam was tough. When my children were young, I used to bake cookies to cheer them up when they got home after a rough day at school. I now receive emails from the university my daughter attends asking if I want to buy a care package that will be delivered to her during finals week. Did Grandma’s mother have warm, fresh-baked cookies when Grandma arrived home from school to show she cared?
Here’s a recipe for Ginger Snaps that appeared in the April 1912 issue of Ladies Home Journal.
½ Cupful of Molasses
½ Cupful of Sugar
½ Cupful of Butter
Set on the fire and boil for five minutes. Cool, then add
1 Teaspoonful of Ginger
1 Teaspoonful of Soda
1 Tablespoonful of Vinegar
Flour enough to roll
I used approximately 2 cups of flour. I rolled the dough out until it was thin and then baked in a 400 degree oven for about 8 minutes.
The ginger snaps were excellent and perfect with a glass of milk.
An aside—I love how old recipes call for a teaspoonful of this and a cupful of that instead of just using the terms teaspoon and cup. It’s so much more descriptive.
7 thoughts on “Old-fashioned Ginger Snap Recipe”
Looks and sounds yummy to me! I think you are spot on about the description. We ‘abbreviate’ our lives so much now. Hmmm….maybe I will change how I write my recipes now. 🙂
It’s funny how the mixing and cooking directions were very sparse years ago–yet the measurements are more descriptive.
I feel the urge to bake and eat ginger snaps… imagine that!
The recipe has a conversational feel, as if Grandma was in the kitchen with you helping. Such a warm fuzzy feel.
Old recipes are so much fun. It does seem like the recipe authors are just giving helpful tips to a friend or family member. Sometimes they’re hard to interpret–electric/gas stoves vs. wood/coal stoves, etc. but it is always a fun adventure to make them. And, the ginger snaps turned out particularly well.
Thanks for this recipe. Our parish is celebrating its 100th year and we are planning a reception with foods from a hundred years ago. I’ll let you know how my snaps turn out. 🙂
You’re welcome. The reception with foods from a hundred years ago sounds like a lot of fun. I look forward to hearing how your ginger snaps turn out.