Skip to main content

Ginger Snaps

From an old cookbook · modernised transcription
By North End Club (Chicago, Ill.) · From a historical cookbook (Internet Archive) · 14 ingredients
Jump to recipe ↓

Why it works: Ginger and tea work together. They rank in the top 7% of all ingredient pairs, and cooks put them together in 216 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Ginger Snaps

Ingredients

Directions

  1. Pour 1 cupful of boiling water on ^4 CUP of butter and y cup lard ; add ½ cup brown sugar and ½ cup molasses in which has been dissolved 1 teaspoonful soda ; stir thoroughly, then add 3 cups pastry flour, 1 teaspoon ginger. Let stand over night in a cool place.

  2. PEANUT COOKIES. Three-quarters cup of peanuts, 1 cup pastry flour, 2 tea- spoons baking powder, % teaspoon salt, 2 tablespoons butter, 2 tablespoons milk, 1 tgg, y cup sugar. Cream butter and sugar together, then add peanuts, which have been finely chopped, then milk and dry ingredients. Mix well. Roll and cut out and garnish by putting half a peanut on each cookie. This makes 3 dozen small cookies. One quart peanuts in the shell will be enough. Bake only long enough to brown. A nice substitute for macaroons. Miss Bailey, Maiden, Mass.

Nutrition, whole recipe (rough)

918Calories
28 gProtein
35 gFat
125 gCarbs

Counts 6 of 8 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Peanut1 oz (28g)161
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Sugar1 tbsp (12.5g) granulated49
Ginger1 tsp grated fresh (2g)2
Waternot in our table0
Pastrynot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By North End Club (Chicago, Ill.). Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Ginger + teatop 7% of all pairs
    Smell alikemoderate
    Cooked together216 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Ginger + peanuttop 8% of all pairs
    Smell alikemoderate
    Cooked together524 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Milk + teatop 11% of all pairs
    Smell alikemoderate
    Cooked together738 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Swap the peanut

How well each one fits the dish's main ingredients (butter, flour, ginger, milk, tea):

  1. Almondfits better
  2. Walnutfits about as well
  3. Beansfits about as well
  4. Peanutthe original

Fit is the average pairing score against butter, flour, ginger, milk, tea. Candidates are from the same food group and used in at least 100 recipes.

You might also like

Delicate CakeDelicate Cake246 recipesBoiled FrostingBoiled Frosting69 recipesCitron CakeCitron Cake68 recipesScotch CakeScotch Cake63 recipes