white or black currants. Bruise them slightly,
and mix with them one ounce and a half of
ground ginger. Pour over them one quart of
good whisky or brandy, and let them stand for
two days. Strain off the liquid, add one pound
of loaf sugar, boiled to a syrup, with a small
tea-cupful of water✪ Ginger Cordial. Bottle, and cork closely for
use. Probable cost. Is. 3d., exclusive of the spirit.
Sufficient for thi-ee pints of cordial.
Ginger Cream. — Cut four ounces of pre-
served ginger into thin slices. Put one ounce
of best isinglass into a saucepan, with a pint of
milk and four table-spoonf ids of sugar. Let it
boil gently, stirring all the time, till the
isinglass is dissolved. Strain it into a basin,
add one pint of cream, the sliced ginger, and
two table-spoonfuls of ginger s\Tup✪ Ginger Cream. WTiisk
it until it thickens, pour it into a damped
mould, and put it in a cool place until set.
Time, ten minutes to dissolve the isinglass. Pro-
bable cost, 3s. 2d., with cream at Is. 6d. per pint.
Sufficient for two pints and a half of cream.
Ginger Cream Ice. — Cut a quarter of a
pound of preserved ginger into thin slices,
squeeze over these the juice of a lemon, and put
them into a saucepan with a pint of cream — or a
pint of milk boiled and mixed with the yolks
of six eggs — half a pound of sugar, and two
table-spoonfuls of the ginger syrup✪ Ginger Cream Ice. Stir the
mixture over the fire until it thackens a little,
then strain through a sieve. Pour into a mould,
and when the cream is cold, freeze in the ordi-
nary way for ten minutes. Probable cost, 2s. 2d.
for this quantity, if made with cream ; Is. 4d.,
if made mth milk and eggs. Sufficient for a
little less than a quart of ice.
Ginger Cup Cake — Mix two cupfuls of
sifted sugar with two cupfuls of butter, melted,
but not oiled. Add three well-beaten eggs, a
cupful of treacle, foiu- heaped cupfuls of flour, a
table-spoonful of ground ginger, a table-spoon-
ful of dissolved saleratus, and a cupful of new
milk✪ Ginger Cup Cake. AVlien thoroughly and smoothly mixed,
pour into a buttered mould, and bake in a
moderate oven. If preferred, the mixture may
be baked in patty-pans. Time to bake, a
quarter of an hour in small pans, an hour and a
half in a mould. Probable cost. Is. 8d. for this
quantity. Sufficient for a three-pint mould.
Ginger Drops. — Mix one ounce of ground
ginger with one pound of sifted sugar, and put
them into a saucepan with a cupful of water ;
add two ounces of freshly-candied orange✪ Ginger Drops,
pounded in a mortar, with a little sugar. Boil
j gently, stirring all the time, until the syrup
GIN
(257)
GIW
snaps when put into cold water. Dip the
pan into cold water for a minute, then pour the
mixture out in drops, on writing paper, or on
an oiled slab. A lattle butter may be thrown
in if the sjTup boils too quickly; or a little
lemon-juice, or any other acid, if it is in danger
of graining. Time, a quarter of an hour. Pro-
bable cost, 8d.
Page 606 · 7 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
white or black currants. Bruise them slightly, and mix with them one ounce and a half of ground ginger. Pour over them one quart of good whisky or brandy, and let them stand for two days. Strain off the liquid, add one pound of loaf sugar, boiled to a syrup, with a small tea-cupful of water. Bottle, and cork closely for use. Probable cost. Is. 3d., exclusive of the spirit. Sufficient for thi-ee pints of cordial.
Ginger Cream. — Cut four ounces of preserved ginger into thin slices. Put one ounce of best isinglass into a saucepan, with a pint of milk and four table-spoonfuls of sugar. Let it boil gently, stirring all the time, till the isinglass is dissolved. Strain it into a basin, add one pint of cream, the sliced ginger, and two table-spoonfuls of ginger syrup. Whisk it until it thickens, pour it into a damped mould, and put it in a cool place until set. Time, ten minutes to dissolve the isinglass. Probable cost, 3s. 2d., with cream at Is. 6d. per pint. Sufficient for two pints and a half of cream.
Ginger Cream Ice. — Cut a quarter of a pound of preserved ginger into thin slices, squeeze over these the juice of a lemon, and put them into a saucepan with a pint of cream — or a pint of milk boiled and mixed with the yolks of six eggs — half a pound of sugar, and two table-spoonfuls of the ginger syrup. Stir the mixture over the fire until it thickens a little, then strain through a sieve. Pour into a mould, and when the cream is cold, freeze in the ordinary way for ten minutes. Probable cost, 2s. 2d. for this quantity, if made with cream ; Is. 4d., if made with milk and eggs. Sufficient for a little less than a quart of ice.
Ginger Cup Cake — Mix two cupfuls of sifted sugar with two cupfuls of butter, melted, but not oiled. Add three well-beaten eggs, a cupful of treacle, four heaped cupfuls of flour, a table-spoonful of ground ginger, a table-spoonful of dissolved saleratus, and a cupful of new milk. When thoroughly and smoothly mixed, pour into a buttered mould, and bake in a moderate oven. If preferred, the mixture may be baked in patty-pans. Time to bake, a quarter of an hour in small pans, an hour and a half in a mould. Probable cost. Is. 8d. for this quantity. Sufficient for a three-pint mould.
Ginger Drops. — Mix one ounce of ground ginger with one pound of sifted sugar, and put them into a saucepan with a cupful of water ; add two ounces of freshly-candied orange, pounded in a mortar, with a little sugar. Boil j gently, stirring all the time, until the syrup
GIN
(257)
GIW
snaps when put into cold water. Dip the pan into cold water for a minute, then pour the mixture out in drops, on writing paper, or on an oiled slab. A lattle butter may be thrown in if the syrup boils too quickly; or a little lemon-juice, or any other acid, if it is in danger of graining. Time, a quarter of an hour. Probable cost, 8d.
Records on this page
Gingerbread, ThickGinger CordialGinger CreamGinger Cream IceGinger Cup CakeGinger DropsGinger Drops