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United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 5 ingredients
- 5 wine
- Spirit
- 4 lbs. cDf loaf-sugar
- 2 lbs. of sugar
- Water
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
Method
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- !
- Directions for Use.~'Boi\ 4 lbs.
- cDf loaf-sugar in 5 wine-quarts of tt.vater (125 oz.), strain through ;:otton, and when cold add the liibove quantity of essence.
- Shake A veil and bottle.
- ■ lingerin .
- iapsicin .
- ■Itectified spirit iirlycerine 'caramel .
- \yrup if'range-flower water to gr- vj 5'j- giss.
- Put the capsicin and gingerin into rnortar and triturate with the >irit ;
- then stir in the glycerine, ?xt the caramel and syrup.
- Dis- 'Nve the acid in the orange-flower ^ater (previously brought to the »l), and finally add this solution the mixture.
- be put up in 4-oz.
- bottles, re contents of which, with 2 lbs.
- of sugar and 2 winebottlefuls of water, will make ginger-wine.
- * gr.
- xxxvj.
- gr- ij-
Plating
Cookware for this recipe
-
Wooden spoon
-
Sieve