{"id":3927,"slug":"brandy-snaps","title":"BRANDY SNAPS","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["1/2 cup molasses.","1/4 cup Cottolene.","7/8 cup flour.","2/3 cup granulated sugar.","1 tablespoon ginger.","1/4 teaspoon nutmeg.","1/8 teaspoon salt."],"ingredients_norm":["molasses","shortening","flour","granulated sugar","ginger","nutmeg","salt"],"steps":["Put molasses in sauce-pan, bring to boiling point; add Cottolene and, when melted, add flour sifted with sugar, ginger, nutmeg and salt.","Drop from tip of spoon in small portions on a buttered tin sheet, about three inches apart.","Bake in a slow oven.","When slightly cool, remove from sheet with a spatula and roll over the handle of a wooden spoon.","Lay on cake cooler until crisp."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:180","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"51f7f0959c818e40c6e003df1ea318b3d4cef9bafa22f7a0b344e75052267a1d","created_at":"2026-08-02T15:47:24Z","updated_at":"2026-08-02T16:16:48Z","notice":"Historical recipe (1913), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/brandy-snaps"}