To preserve Ginger.—(No. 97.)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Instructions (16)
  1. Pare the green ginger neatly with a sharp knife.
  2. Throw the pared ginger into a pan of cold water as it is pared to keep it white.
  3. When sufficient ginger is pared, boil it until tender, changing the water three times.
  4. Each time the water is changed, put the ginger into cold water to take out the heat or spirit of the ginger.
  5. When tender, throw the ginger into cold water.
  6. For seven pounds of ginger, clarify eight pounds of refined sugar (see No. 475).
  7. When the sugar is cold, drain the ginger.
  8. Put the drained ginger in an earthen pan with enough of the clarified sugar (cold) to cover it.
  9. Let the ginger and sugar stand for two days.
  10. Then, pour the syrup from the ginger to the remainder of the sugar.
  11. Boil this syrup for some time.
  12. When the syrup is cold, pour it on the ginger again.
  13. Set the ginger and syrup aside for at least three days.
  14. Then, take the syrup from the ginger.
  15. Boil the syrup and put it hot over the ginger.
  16. Continue this process, boiling the syrup and skimming off the scum that rises each time, until the syrup becomes rich as well as the ginger.
Original Text
To preserve Ginger.—(No. 97.) Take green ginger, pare it neatly with a sharp knife; throw it into a pan of cold water as it is pared, to keep it white; when you have sufficient, boil it till tender, changing the water three times; each time put it into cold water to take out the heat or spirit of the ginger; when tender, throw it into cold water: for seven pounds of ginger, clarify eight pounds of refined sugar, see No. 475; when cold, drain the ginger, and put it in an earthen pan, with enough of the sugar, cold, to cover it, and let it stand two days; then pour the syrup from the ginger to the remainder of the sugar; boil it some time, and when cold, pour it on the ginger again, and set it by three days at least. Then take the syrup from the ginger; boil it, and put it hot over the ginger; proceed in this way till you find the sugar has entered the ginger, boiling the syrup, and skimming off the scum that rises each time, until the syrup becomes rich as well as the ginger. Obs.—If you put the syrup on hot at first, or if too rich, the ginger will shrink, and not take the sugar. N.B. When green ginger is not to be procured, take large races of Jamaica ginger boiled several times in water till tender, pare neatly, and proceed as above.
Notes
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