Housekeeping in Old Virginia

Seventeen hundred recipes from the housewives of Old Virginia — Sally Lunn and beaten biscuit, brandy peaches and Brunswick stew — gathered in 1879 by Patrick Henry's granddaughter, with tributes from the First Lady down.

Home › Cookery › Ginger Snaps (Pint of molasses teacup brown)

Ginger Snaps (Pint of molasses teacup brown)

1 pint of molasses. 1 teacup brown sugar. 1 teacup of butter and lard mixed. Beat the molasses till it looks light, then put it in the sugar; next pour in the hot butter and lard, one egg beaten light, one teacup ground ginger. Have the mixture milk-warm; work flour in briskly. Roll them and bake quickly.--Miss N. S. L.

Read next

← Ginger Cakes (Teacup of butter teacup brown)Ginger Cakes (Dozen eggs pounds of flour) →