Take 8 lbs. of fine sugar and 2 pts. of water, in which you have boiled 1 lb. of white ginger* till the strength is extracted, and with this water dissolve the sugar. If the flavour of the ginger should not be strong enough, add as much essence of ginger as is liked. Great care must be taken whilst dissolving the sugar to keep it from burning. Boil the syrup 15 minutes, then add 8 lbs. of apples; American apples are the best to use, care-fully pared, and cut in 7 or 8 pieces, according to the size of the apples. Be sure that they are all covered with the syrup, which should be pretty cool when the apples are put in.
They must simmer 45 or 50 minutes till they become perfectly transparent before they are ready.
This dish improves by keeping.
Another copy says: Make a rich syrup of 3 lbs. of white sugar to 4 ozs. of tincture of ginger for two lbs. of Ribstone or other hard apples.
* White ginger is more pungent and better flavoured, also more expensive (Commercial Dictionary).