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Dessert

Baltimore Ginger Snaps

A ginger cookie made with molasses, ginger, soda, milk, butter, lard, brown sugar, salt, and flour, baked in a moderately hot oven.

From an old cookbook · modernised transcription
By Jacqueline Harrison Smith (ed.) · From a historical cookbook (Project Gutenberg) · 4 ingredients
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Why it works: Ginger and milk are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 4,519 recipes. Both carry methyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Baltimore Ginger Snaps

Ingredients

Directions

  1. Add flour enough to make a dough to roll out, and cut into very thin cakes.

  2. Bake in a moderately hot oven.

  3. The pan need not be greased.

Nutrition, whole recipe (rough)

200Calories
8 gProtein
8 gFat
25 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Sugar1 tbsp (12.5g) granulated49
Ginger1 tsp grated fresh (2g)2
Salt1 tsp (6g)0

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

By Jacqueline Harrison Smith (ed.). Recipe from a historical cookbook (Project Gutenberg).

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 + milktop 19% of all pairs
    Smell alikemoderate
    Cooked together4,519 recipes

    Shared aroma: methyl 2-methylbutyrate (fruity, apple).

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

What each ingredient does

Ginger
Gives the snap its warm, spicy aroma and flavor.
Milk
Adds moisture to the dough, helping it roll out and bake evenly.

The step that matters

Cut the cakes very thin. Thin dough bakes quickly and dries out into a crisp, snappy cookie. Thicker pieces stay soft and cakey in the center, so keep the cutting consistent.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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