Ginger, Essence of. — Take some whole
ginger, and grind it to powder just bafore using
it, as the flavour quickly evaporates. Put three
ounces of powdered ginger and two ounces of
freshly-cut lemon-rind into a quart of brandy,
or spirits of wine✪ Ginger, Essence of. Let the mixture infuse a
fortnight, shaking it every day. Then strain,
and bottle for use. This preparation is warming
and tavigorating, and, if mixed with a little
boiling water and sugar, is an excellent cure
for flatulency. Probable cost, about 5d., ex-
clusive of the spirit. Sufficient for one quart
of essence.
Gingerette.^Pick and bruise one pound
of either white or black currants, fully ripe,
and put them, with the thinly-peeled rind of a
lemon, into one pint of unsweetened gin. Cork
closely, and leave for three days, then strain.
Add half an ounce of freshly-ground ginger, and
one pound of loaf sugar✪ Gingerette. Leave the gingerette
a week longer, stir it every day, strain once
more, and bottle for use. Probable cost, lOd.,
exclusive of the spirit. Sufficient for one quart.
Ginger Pancakes.— Mix the yolks of
three eggs, and the white of one egg, verj-
smoothly, with four table-spoonfuls of flour.
Add a pinch of salt, and a tea-spoonful of
freshly-grated ginger. When quite smooth,
stir in a pint of new milk. Just before cooking,
put in two table-spoonfuls of brandy✪ Ginger Pancakes. Fry the
pancakes in the usual way {see Pancakes).
Send lemon -juice and sifted sugar to table with
them. The batter for pancakes is better made
an hour or two before it is wanted. Time, ten
minutes to fry. Probable cost, 6d., exclusive
of the brandy. Sufficient for four persons.
Ginger, Preserved. — Preserved ginger
is sent to us from the West Indies, and is made
by boiling the ginger in syrup when green.
It is a favourite dish for dessert, and should be
bright and clear. If dark and stringy, it is not
good. Agreeable imitations may be made
either from rhubarb, lettuce stalks, or vegetable
marrows (see the two following recipes).
Ginger, Preserved, Imitation of.—
Use either garden rhubarb or the stalks of
lettuces, going to seed. Strip off the stringy
part, and cut the stalks into pieces about two
inches long. Wash them well, drain, and put
Ihem into a saucepan with five pints of water,
one pound of sugar, and two table-spoonfuls of
freshly-ground ginger. Boil slowly for twenty
minutes, and set the preparation aside for two
days, boil then half an hour, and repeat the
process a third time. Drain the stalks. Make
a thick syrup by boiling together one cupful of
water, one pound of loaf sugar, and one ounce
and a half of ginger for everj- pound of stalks.
Pour the sj'rup boiling hot upon the stalks,
and, when cold put the preserv-e into jars, and
cover closely. It wiU be ready for use in a fort-
night. Probable cost, 7d. per pound. One
pound of rhubarb will make about one pound
of preserve.
Ginger, Preserved, Imitation of
Page 607 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Ginger, Essence of. — Take some whole ginger, and grind it to powder just before using it, as the flavour quickly evaporates. Put three ounces of powdered ginger and two ounces of freshly-cut lemon-rind into a quart of brandy, or spirits of wine. Let the mixture infuse a fortnight, shaking it every day. Then strain, and bottle for use. This preparation is warming and invigorating, and, if mixed with a little boiling water and sugar, is an excellent cure for flatulency. Probable cost, about 5d., exclusive of the spirit. Sufficient for one quart of essence.
Gingerette.^Pick and bruise one pound of either white or black currants, fully ripe, and put them, with the thinly-peeled rind of a lemon, into one pint of unsweetened gin. Cork closely, and leave for three days, then strain. Add half an ounce of freshly-ground ginger, and one pound of loaf sugar. Leave the gingerette a week longer, stir it every day, strain once more, and bottle for use. Probable cost, lOd., exclusive of the spirit. Sufficient for one quart.
Ginger Pancakes.— Mix the yolks of three eggs, and the white of one egg, very smoothly, with four table-spoonfuls of flour. Add a pinch of salt, and a tea-spoonful of freshly-grated ginger. When quite smooth, stir in a pint of new milk. Just before cooking, put in two table-spoonfuls of brandy. Fry the pancakes in the usual way {see Pancakes). Send lemon -juice and sifted sugar to table with them. The batter for pancakes is better made an hour or two before it is wanted. Time, ten minutes to fry. Probable cost, 6d., exclusive of the brandy. Sufficient for four persons.
Ginger, Preserved. — Preserved ginger is sent to us from the West Indies, and is made by boiling the ginger in syrup when green. It is a favourite dish for dessert, and should be bright and clear. If dark and stringy, it is not good. Agreeable imitations may be made either from rhubarb, lettuce stalks, or vegetable marrows (see the two following recipes).
Ginger, Preserved, Imitation of.—
Use either garden rhubarb or the stalks of lettuces, going to seed. Strip off the stringy part, and cut the stalks into pieces about two inches long. Wash them well, drain, and put Ihem into a saucepan with five pints of water, one pound of sugar, and two table-spoonfuls of freshly-ground ginger. Boil slowly for twenty minutes, and set the preparation aside for two days, boil then half an hour, and repeat the process a third time. Drain the stalks. Make a thick syrup by boiling together one cupful of water, one pound of loaf sugar, and one ounce and a half of ginger for everj- pound of stalks. Pour the sj'rup boiling hot upon the stalks, and, when cold put the preserv-e into jars, and
cover closely. It wiU be ready for use in a fortnight. Probable cost, 7d. per pound. One pound of rhubarb will make about one pound of preserve.
Ginger, Preserved, Imitation of
Records on this page
Ginger, Essence ofGingeretteGinger Pancakes