Apple Ginger

Ingredients

• four pounds of apple
• four pounds of sugar
• a pint of water
• one ounce of green ginger
• grated rind of four lemons

Method

1. 1

   Make a syrup of the sugar, adding a pint of water.

2. 2

   Chop the apple very fine with the ginger.

3. 3

   Put in the syrup with the grated rind of lemons, and boil slowly for two hours or until it looks clear.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 167. The excerpt below is the record exactly as published.

ree pounds of sugar. When the syrup is boiling hot, put in the peaches, and as fast as they cook, take them out carefully and spread on platters. When cool, put them in jars, and fill up these with syrup, using one-half syrup and one-half pale brandy. First-proof alcohol, diluted with an equal quantity of water, can be used instead of brandy, but it is not, of course, so nice. Plums. The large white plums must be skinned by using boiling water, as for peaches, and then throwing them into cold water. For one pound of fruit allow half a pound of sugar, and half a pint of water for three pounds of sugar. Cook but few at a time, and take them out carefully. Fill up the jar with hot syrup. Damsons. Wash the fruit, and for one pound of it use half a pound of sugar, and half a pint of water for three pounds of sugar. When the syrup is boiling hot, put in the fruit, and cook three minutes. Dip the plums and syrup together into the jars. SSS MISS PARLOA'S NEW COOK BOOK. Quinces. Pare and quarter the fruit, and take out all the cores and the hard place around them. Boil the fruit in clear water until tender ; then spread it on towels to dry. For one pound of fruit allow half a pound of sugar, and one pint of water for three pounds of sugar. When the syrup is boiling hot, put in the fruit, and let it cook very slowly ; or, set it back on the stove so that it hardly cooks at all, and keep it on for an hour or more, if you can without its cooking to pieces — as the longer it cooks, the brighter red color it will be. Put it in jars, and strain the syrup over it, as with other fruits. Sour Oranges. Grate off the rind, cut the orange into two parts, and re- move the pulp. Weigh the peel,, place it in a large stone pot, and cover with brine made of three gallons of water and a quart of salt. Let it stand twenty-four hours, and drain off the brine. Again cover the peel with brine made of the same quantity of water and half as much salt as was first used, and let it stand another day. Drain, cover with clear cold water, and let it stand a third day. Drain again, and put in a boiler and cover with fresh cold water. Let it come to a boil, and boil fifteen minutes ; then take out and drain. Make a syrup of three quarts of sugar and one of water, for every six pounds of peel. When the syrup is clear, drop in the peel and boil until it is clear and tender — per- haps four hours of slow boiling. Great care must be taken that it is not scorched. It must be stirred every fif- teen minutes. The sugar may be either white or brown. The orange used is not the common orange, but the wild, sour fruit, found in Florida. The pulp may be used for marma- lade. • Preserving. 3M Grapes. Squeeze the pulp of the grapes out of the skins. Cook the pulp (a few minutes) until you can press it all through a sieve. Reject the seeds. Add a little water to the skins, and cook until they are quite tender. Then put the skins and pulp together. Measure ; and to each pint add a pound of sugar, and boil fifteen minutes. Apple Ginger. Four pounds each of apple and sugar. Make a syrup of the sugar, adding a pint of water. Chop the apple very fine —with one ounce of green ginger ; or, if you cannot get the green ginger, use white ginger root. Put in the syrup with the grated rind of four lemons

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