Aromatic Essence of Ginger (No. 411)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

Three ounces of fresh-grated ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
two ounces of thin-cut lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
a quart of brandy, or proof spirit (apothecaries’ measure) ↝ Brandy [Liquor and cocktails]
brandy, or proof spirit (apothecaries’ measure) ↝ Alcoholic beverage, liqueur, coffee, 63 proof [Beverages]

Reference

No. 411.

Instructions (2)

Combine fresh-grated ginger and thin-cut lemon-peel with brandy or proof spirit.
Let it stand for ten days, shaking it up each day.

Original Text

Aromatic Essence of Ginger.—(No. 411.)

Three ounces of fresh-grated275-* ginger, and two ounces of thin-cut lemon-peel, into a quart of brandy, or proof spirit (apothecaries’ measure); let it stand for ten days, shaking it up each day.

Obs.—The proper title for this would be “tincture of ginger:” however, as it has obtained the name of “essence,” so let it be called.

N.B. If ginger is taken to produce an immediate effect, to warm the stomach, or dispel flatulence, this is the best preparation.

Notes

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