Ginger Snaps. — jVEx half a pound of
flour with two table-spoonfuls of moist sugai-.
Add a pinch of salt, a dessert-spoonful of
ground ginger, and a pinch of cayenne. Make
into a jjaste with four ounces of treacle and a
table-spoonful of milk✪ Ginger Snaps. Bake in a moderate
oven, on a buttered tin, in small round cakes,
till crisp — from fifteen to twenty minutes.
Probable cost, 4d.
Ginger Souflal Pudding. — Mix
smoothly over the fire one ounce of butter and
one ounce of flour. Add the well-beaten yolks of
two eggs and a giU of miUc. Beat to a smooth
batter ; pour the mixture into a basin, and stir
into it one ounce of preserved ginger, cut into
thin slices, with a tea-spoonful of the ginger
sprup. Just before baking, add the whites of
the eggs, beaten to a firm froth. Butter a
mould rather thickly. Ornament the inside in
any pretty fanciful way with lemon, citron, or
dried fruit, cut into shapes ; pour in the batter,
place a piece of buttered paper✪ Ginger Soufflé Pudding over the top, tie
the mould in a cloth, and steam for an horn-.
Turn out, and serve with ginger sauce [see
Ginger Sauce). Probable cost, 6d. Sufficient
for three persons.
Ginger Syrup. — Break three-quatters of
a pound of ginger-root into small pieces. Boil
it gently with four quarts of water, and the
thin rind of a lemon, until the water is reduced
one-half. Strain, and boil again with five
pounds of loaf sugar✪ Ginger Syrup. Remove the scum care-
fully till no more rises ; and when the syrup is
cold, bottle it for use. Time, five hours. Pro-
bable cost, 2s. 8d. Sufficient for three quarts
of syrup.
Ginger Water Ice.— Make a syrup by
boiling together half a pound of refined sugar
with half a pint of water and the thin rind of
a large lemon, for ten minutes. Strain, and
add two table-spoonfuls of lemon-juice and a
quarter of a pound of preserved ginger✪ Ginger Water Ice — half of
which having been pounded in a mortar, and
half cut into thin slices. 3Iix thoroughly, pour
into a mould, and freeze. Probable cost,
about lOd. Sufficient for rather more than a
pint of ice.
Ginger Wine. — Boil, in a perfectly
clean copper, six gallons of water, eighteen
pounds of loaf sugar, the thin rinds of
seven lemons and two SeviUe oranges, half a
pound of unbleached ginger, bruised, and a
quarter of a pound of raisins. Boil for an
hour, skim carefully, and pour off into a large
vat until the next day. The preparation must
not bo left in the copper. Strain, add the
juice of the lemons and oranges, an ounce
of isinglass, and two table-spoonfuls of thick
fresh yeas✪ Ginger Winet. Put the ginger wine into a cask,
stir it each day untU fermentation ceases,
which will be in two or three days. Bung
it up, and leave it for si.x weeks. Strain it
into another cask, and in foui' weeks it will l^e
ready for bottling. A quart of brandy may be
added, or not. Sufficient for a nine-gallon cask.
Probable cost. Is. 2d. -per gallon.
Page 609 · 5 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 Snaps. — Mix half a pound of flour with two table-spoonfuls of moist sugar. Add a pinch of salt, a dessert-spoonful of ground ginger, and a pinch of cayenne. Make into a paste with four ounces of treacle and a table-spoonful of milk. Bake in a moderate oven, on a buttered tin, in small round cakes, till crisp — from fifteen to twenty minutes. Probable cost, 4d.
Ginger Souflal Pudding. — Mix
smoothly over the fire one ounce of butter and one ounce of flour. Add the well-beaten yolks of two eggs and a gill of milk. Beat to a smooth batter ; pour the mixture into a basin, and stir into it one ounce of preserved ginger, cut into thin slices, with a tea-spoonful of the ginger sprup. Just before baking, add the whites of the eggs, beaten to a firm froth. Butter a mould rather thickly. Ornament the inside in any pretty fanciful way with lemon, citron, or dried fruit, cut into shapes ; pour in the batter, place a piece of buttered paper over the top, tie the mould in a cloth, and steam for an hour. Turn out, and serve with ginger sauce [see Ginger Sauce]. Probable cost, 6d. Sufficient for three persons.
Ginger Syrup. — Break three-quatters of a pound of ginger-root into small pieces. Boil it gently with four quarts of water, and the thin rind of a lemon, until the water is reduced one-half. Strain, and boil again with five pounds of loaf sugar. Remove the scum carefully till no more rises ; and when the syrup is cold, bottle it for use. Time, five hours. Probable cost, 2s. 8d. Sufficient for three quarts of syrup.
Ginger Water Ice.— Make a syrup by
boiling together half a pound of refined sugar with half a pint of water and the thin rind of a large lemon, for ten minutes. Strain, and add two table-spoonfuls of lemon-juice and a quarter of a pound of preserved ginger — half of which having been pounded in a mortar, and half cut into thin slices. Mix thoroughly, pour into a mould, and freeze. Probable cost, about lOd. Sufficient for rather more than a pint of ice.
Ginger Wine. — Boil, in a perfectly clean copper, six gallons of water, eighteen pounds of loaf sugar, the thin rinds of seven lemons and two SeviUe oranges, half a pound of unbleached ginger, bruised, and a quarter of a pound of raisins. Boil for an hour, skim carefully, and pour off into a large vat until the next day. The preparation must not be left in the copper. Strain, add the juice of the lemons and oranges, an ounce
of isinglass, and two table-spoonfuls of thick fresh yeast. Put the ginger wine into a cask, stir it each day until fermentation ceases, which will be in two or three days. Bung it up, and leave it for si.x weeks. Strain it into another cask, and in four weeks it will be ready for bottling. A quart of brandy may be added, or not. Sufficient for a nine-gallon cask. Probable cost. Is. 2d. -per gallon.
Records on this page
Ginger SnapsGinger Soufflé PuddingGinger SyrupGinger Water IceGinger Wine