Ginger, Essence of
From Cassell's dictionary of cookery, 1892
Serves 2
Probable cost: about 5d., exclusive of the spirit.
Presented as published in 1892. 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
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 607. The excerpt below is the record exactly as published.
Ginger, Essence of. — Take some whole ginger, and grind it to powder just bafore using it, as the flavour quickly evaporates. Put three ounces of powdered ginger and two ounces of freshly-cut lemon-rind into a quart of brandy, or spirits of wine
Cook this with the app: pantry check, scaling, and the assistant.