Ginger Syrup
From Cassell's dictionary of cookery, 1892
Serves 15
Sufficient for three quarts of syrup.
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 609. The excerpt below is the record exactly as published.
Ginger Syrup. — Break three-quatters of a pound of ginger-root into small pieces. Boil it gently with four quarts of water, and the thin rind of a lemon, until the water is reduced one-half. Strain, and boil again with five pounds of loaf sugar
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