Apple Ginger
A historical recipe from Practical Cooking and Dinner Giving A Treatise Containing Practical Instructions in Cooking, by Henderson, Mary F. (Mary Foote) (1877).
A historical recipe
Practical Cooking and Dinner Giving A Treatise Containing Practical Instructions in Cooking; in the Combination and Serving of Dishes; and in the Fashionable Modes of Entertaining at Breakfast, Lunch, and Dinner, by Henderson, Mary F. (Mary Foote) (1877). Project Gutenberg eBook #59713.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Boil ginger-root, tied in a thin muslin bag, in clear water until the water is well flavored;
- make a sirup of this water and sugar, adding to it a little lemon-juice, and allowing three-quarters of a pound of sugar to a pound of apples.
- When the sirup is skimmed clear, boil in it a few quarters of the apples at a time, until they become clear--no longer.
- Replace the apples in the sirup when it becomes cold.
- The golden pippins should be used.
- This preserve can be made without ginger.
Plating
Cookware for this recipe
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Saucepan