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Ginger Delicacies

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  • Storage. The keeping times and places here are from before refrigeration. Follow current storage guidance.

Ingredients 5 ingredients

  1. Three-quarters cup of water
  2. Ginger
  3. Cooker
  4. Three cupfuls of sugar
  5. one lemon

Possible health benefits

General information, not medical advice.

  1. Lemon High in vitamin C · Source of protein

    High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of protein · 1.1 g per 100 g, 15% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

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

  1. The West Indians make and serve many delicious desserts and conserves made with ginger.
  2. Either the prepared ginger in pots may be used or the ordinary ginger root may be obtained from the grocery shops.
  3. Ask for stem ginger, as this kind is less apt to be stringy and coarse.
  4. To prepare: Soak the ginger in warm water over night and then in the morning wash, using a vegetable brush.
  5. Now scrape well and then place in fresh water enough to cover--and cook gently on the back of the stove until tender.
  6. Or it may be placed in the fireless cooker over night.
  7. When the root is tender, place Three cupfuls of sugar, Three-quarters cup of water, Juice of one lemon in a saucepan and bring to a boil.
  8. Cook for ten minutes and then add the ginger.
  9. Now place where it will just keep warm and simmer until the syrup is absorbed.
  10. Remove and stand in a cool place for two days.
  11. Reheat and then drain on a sieve and roll in sugar.
  12. Pack in an air-tight tin box and the ginger will keep indefinitely.

Plating

Cookware for this recipe

  • Saucepan
  • Sieve