Gingerette
From Cassell's dictionary of cookery, 1892
Serves 3
Probable cost: 10d., 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.
Gingerette.^Pick and bruise one pound of either white or black currants, fully ripe, and put them, with the thinly-peeled rind of a lemon, into one pint of unsweetened gin. Cork closely, and leave for three days, then strain. Add half an ounce of freshly-ground ginger, and one pound of loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.