GINGER SHIPS
From Favorite recipes (St. Luke's Mission, Durham, 1956), 1956
Recipe by Virginia Carter
Presented as published in 1956. 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 Favorite recipes (St. Luke's Mission, Durham, 1956) (1956) by Saint Luke's Episcopal Church (Durham, N.C.). Woman's Auxiliary, page 10. The excerpt below is the record exactly as published.
2 l"bs. flour 1 pt« molasses Dash of cayenne . 1 large tablespoon ginger 1/2 lb, brown sugar 1/2 lb. butter
Cook this with the app: pantry check, scaling, and the assistant.