{"id":5074,"slug":"ginger-snaps-2","title":"Ginger snaps","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one-half pound of sugar","one-quarter pound of butter","one egg","one gill of molasses","one teaspoonful of powdered ginger","one-half ounce of soda","a gill of water","one pound of flour","egg","butter"],"ingredients_norm":["sugar","butter","egg","molasses","powdered ginger","soda","water","flour"],"steps":["Work one-half pound of sugar and one-quarter pound of butter together until creamy.","Then add one egg, and work well again.","Add one gill of molasses, one teaspoonful of powdered ginger, one-half ounce of soda dissolved in a gill of water; and mix in lightly one pound of flour.","Roll out about one-eighth inch thick, and cut with a round cutter the size desired.","Put them in a buttered pan, brush with egg, and bake in a moderate oven."],"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/39550","source_ref":"pg:39550:w52:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"7d1a19cd36f84de0b03ce4124619d864632c8e1972ed924da226a50b78f6bf0a","created_at":"2026-08-02T16:41:08Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), 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/ginger-snaps-2"}