Ginger Sauce
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for one pint of sauce.
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 608. The excerpt below is the record exactly as published.
Ginger Sauce. — Grate an inch, and a half of whole ginger, and mix it with four table-spoonfuls of hnely-sifted loaf sugar. Put those into a saucepan, with a breakfast-cupful of water and an inch of lemon-rind. Simmer gently for ten minutes, then add the juice of a lemon and a glass of white vnnc or brandy
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