Mock Ginger, or Vegetable Marrow Jam

The Queen Cookery Books. No.3. Pickle... · S. Beaty-Pownall · 1902

Source: The Queen Cookery Books. No.3. Pickles and Preservatives
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (7)

Jam

2lb. of brown (cane) sugar ↝ Sugars, brown [Sweets]
five pints of water ↝ Water, tap [Tap water]
a pound of loaf sugar, the juice and thinly-pared rind of two lemons, a grain of cayenne, and 1oz. of well-bruised whole ginger, for each pound of marrow ↝ Sugar, NFS [Sugars and honey]
the juice and thinly-pared rind of two lemons ↝ Lemon, raw [Citrus fruits]
a grain of cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
1oz. of well-bruised whole ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
a liqueur-glassful of brandy ↝ Brandy [Liquor and cocktails]

Instructions (5)

Peel the marrow and cut it into inch dice.
Make a syrup with 2lb. of brown (cane) sugar and five pints of water.
Lay the marrow in this and let it steep for two days, when you strain it off.
Have ready a second syrup made with a pound of loaf sugar, the juice and thinly-pared rind of two lemons, a grain of cayenne, and 1oz. of well-bruised whole ginger, for each pound of marrow.
Lay the strained marrow into this syrup, set it over a clear fire, and when it begins to clear add a liqueur-glassful of brandy for these quantities.

Original Text

Mock Ginger, or Vegetable Marrow Jam.—Peel the marrow and cut it into inch dice; make a syrup with 2lb. of brown (cane) sugar and five pints of water; lay the marrow in this and let it steep for two days, when you strain it off. Have ready a second syrup made with a pound of loaf sugar, the juice and thinly-pared rind of two lemons, a grain of cayenne, and 1oz. of well-bruised whole ginger, for each pound of marrow. Lay the strained marrow into this syrup, set it over a clear fire, and when it begins to clear add a liqueur-glassful of brandy for these quantities,

Notes

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