Apple Ginger

Ingredients

• Allow three pounds of Apples to every two pounds of Sugar
• every two pounds of Sugar
• Ginger
• Lemon

Method

1. 1

   Peel, core and quarter the apples.

2. 2

   Put alternate layers of sugar and apples into a wide-mouthed jar, adding a quarter of a pound of the best white ginger.

3. 3

   On the following day infuse about an ounce of bruised ginger in rather less than half a pint of boiling water.

4. 4

   Cover closely.

5. 5

   On the second day put the apples into a preserving pan with the water drained from the ginger, and boil until the apples and the syrup look clear, about one hour.

6. 6

   Throw in the rind of a lemon before taking the pan from the fire.

7. 7

   Pour into jars.

8. 8

   Leave them uncovered for a day or two, and then tie down with paper and bladders.

9. 9

   N.B. — Care must be taken when stirring not to break the fruit.

Nutrition per serving

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 47. The excerpt below is the record exactly as published.

APPLE GINGER Ingredients : Allow three pounds of Apples to every two pounds of Sugar Ginger Lemon

Cook this with the app: pantry check, scaling, and the assistant.