Ginger Syrup
From Vegetarian cookery, 1891
Serves 5
Presented as published in 1891. 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 Vegetarian cookery (1891) by Martha Brotherton, page 141. The excerpt below is the record exactly as published.
Ginger Syrup. To four ounces of the best ginger, bruised, add three pints of boiling distilled water ; cover it, and let it remain four hours ; then strain it through muslin or a lawn sieve ; to one quart
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