Ginger Snaps

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About


One cup of butter and lard mixed, one cup of sugar, one cup of molasses, half a cup of water, one tablespoonful of ginger, one teaspoonful of soda in hot water, flour enough to roll the dough soft.