Ginger Cordial

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

Source: The Queen Cookery Books. No.3. Pickles and Preservatives
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (14)

For Cordial I

a quart of any kind of spirit (originally the white eau-de-vie was used for this)
the rind and strained juice of two lemons ↝ Lemon, raw [Citrus fruits]
the juice of two oranges ↝ Orange, raw [Citrus fruits]
2oz. of whole ginger crushed pretty fine ↝ Ginger root, raw [Vegetables and Vegetable Products]
1lb. of loaf sugar broken up into lumps, dip each of these quickly into cold, spring water, and throw each (when well wetted) into a brass skillet; then boil it all till it clears to a pale straw colour, and pour it over the other ingredients. ↝ Sugar, NFS [Sugars and honey]

For Cordial II

1lb. of white currants ↝ Currants, red and white, raw [Fruits and Fruit Juices]
a quart of good whisky ↝ Whiskey [Liquor and cocktails]
the thinly pared rind of a lemon ↝ Lemon, raw [Citrus fruits]
1lb. of crushed loaf sugar ↝ Sugar, NFS [Sugars and honey]
1/2oz. of well-crushed whole ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]

For Essence of Ginger (from used ginger)

the ginger used in making the liqueur ↝ Ginger root, raw [Vegetables and Vegetable Products]
whisky ↝ Whiskey [Liquor and cocktails]

For Essence of Ginger (using fresh ginger)

freshly pounded root ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
whisky ↝ Whiskey [Liquor and cocktails]

Instructions (8)

Cordial I

Put into a jar a quart of any kind of spirit (originally the white eau-de-vie was used for this), with the rind and strained juice of two lemons, the juice of two oranges, and 2oz. of whole ginger crushed pretty fine.
Measure 1lb. of loaf sugar broken up into lumps, dip each of these quickly into cold, spring water, and throw each (when well wetted) into a brass skillet; then boil it all till it clears to a pale straw colour, and pour it over the other ingredients.
Let it all stand for twenty-four hours, stirring it frequently, then bottle off for use.

Cordial II

Strip the stalks from 1lb. of white currants, bruise them gently in a bowl, then for each 1lb. of currants add a quart of good whisky and the thinly pared rind of a lemon; let it stand for twenty-four hours, and strain off.
Then to this add 1lb. of crushed loaf sugar and 1/2oz. of well-crushed whole ginger.
Let this steep again, well covered down for a few days (the length of steeping depends on the strength you wish the ginger flavour to have), then filter, and bottle off.

Essence of Ginger

After making this cordial you can produce excellent essence of ginger by putting the ginger used in making the liqueur into a bottle, and covering it well with whisky, allowing it to steep for a month or so.
Of course, freshly pounded root ginger makes the essence quicker, but the other is very satisfactory.

Original Text

Ginger Cordial.—There are several makes of this. I. Put into a jar a quart of any kind of spirit (originally the white eau-de-vie was used for this), with the rind and strained juice of two lemons, the juice of two oranges, and 2oz. of whole ginger crushed pretty fine. Now measure 1lb. of loaf sugar broken up into lumps, dip each of these quickly into cold, spring water, and throw each (when well wetted) into a brass skillet; then boil it all till it clears to a pale straw colour, and pour it over the other ingredients. Let it all stand for twenty-four hours, stirring it frequently, then bottle off for use. II. Strip the stalks from 1lb. of white currants, bruise them gently in a bowl, then for each 1lb. of currants add a quart of good whisky and the thinly pared rind of a lemon; let it stand for twenty-four hours, and strain off. Then to this add 1lb. of crushed loaf sugar and ½oz. of well-crushed whole ginger. Let this steep again, well covered down for a few days (the length of steeping depends on the strength you wish the ginger flavour to have), then filter, and bottle off. After making this cordial you can produce excellent essence of ginger by putting the ginger used in making the liqueur into a bottle, and covering it well with whisky, allowing it to steep for a month or so. Of course, freshly pounded root ginger makes the essence quicker, but the other is very satisfactory.

Notes

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