To Preserve Green Ginger Roots
From Mrs. Crowen's American lady's cookery book (1847).
A historical recipe
Mrs. Crowen's American lady's cookery book, by Crowen, T. J., Mrs (1847).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 1 ingredient
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
Chef Wood
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- Boil the roots in plenty of water, until they may be pared neatly;
- then put them in fresh water;
- change it once or twice, putting on boiling water each time ;
- let them boil until tender ;
- then take them into cold water.
- Clarify four f.ounds of sugar for three and a half of ginger;
- take the ginger from the water, and wipe it dry ;
- dissolve the sugar with a teacup of water to each pound ;
- put it over the ginger, and let it remain tor several days;
- then drain it off, boll and skim it;
- let it become cold;
- then pour it over the ginger;
- let it remain three or four days;
- then boil it again, and pour it hot over the ginger ;
- repeat the boiling and skimming, until the ginger is penetrated with the sugar, and the syrup becomes thick and clear.
Plating
Cookware for this recipe
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Saucepan
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Slotted spoon
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Colander