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Ginger Candy
From Modern cookery, in all its branches, 1884
Serves 2
If it falls into powder, reboil with a little water.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
889Calories
1 gProtein
231 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories889 kcal
Protein0.6 g
Carbohydrates231 g
Fiber1.4 g
Sugars228 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.6 mg
Potassium79 mg
Calcium18 mg
Iron0.4 mg
Magnesium6 mg
Phosphorus8.5 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.6 mcg
Choline2.9 mg
Caffeine0 mg
Water124 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 490. The excerpt below is the record exactly as published.
GINGER CANDY. Break a pound of highly-refined sugar into lumps, put it into a preserving- pan, and pour over it about the third of a pint of spring water; let it stand until the sugar is nearly dissolved, then set it over a perfectly clear fire, and boil it until it becomes a thin syrup. Have ready in a large cup a teaspoonful of the very best ginger in powder ; mix it smoothly and gradually with two or three spoonsful of the syrup, and then stir it well into the whole. Watch the mix- ture carefully, keep it stirred, and drop it often from a spoon to ascertain the exact point of boiling it has reached. When it begins to fall in flakes , throw in the freshly-grated rind of a very large lemon
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