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Ginger Crisps
From The Landmarks club cook book, 1903
Serves 2
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 112. The excerpt below is the record exactly as published.
GINGER CRISPS. One cup molasses, half cup sugar, one cup butter. Let the above ingredients just come to a good boil ; when cool add one teaspoonful soda dissolved in one tablesponful hot wa- ter, one tabespoonful ginger, one tablespoonful cinnamon. Mix stiff with flour
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