To Preserve Ginger

Ingredients

• Allow % pound granulated sugar to 1 pound ginger root
• 1 pint of water
• white of 1 egg

Method

1. 1

   Pare the roots of fresh green ginger, using a sharp knife; place each piece in cold water as peeled.

2. 2

   Drain ginger, and weigh.

3. 3

   Put in preserving kettle and cover with cold water.

4. 4

   When water boils, remove ginger and place in cold water.

5. 5

   When cool, return to kettle and add more cold water.

6. 6

   Repeat this 3 times, when the ginger will be tender; leave it last time in cold water.

7. 7

   Put sugar and water in kettle, bring slowly to boiling point, until sugar is dissolved.

8. 8

   Beat egg until stiff, and stir into syrup.

9. 9

   When it boils, skim until clear, and set aside to cool.

10. 10

    Drain ginger, wipe dry, and when syrup is cold place in the ginger to remain for 36 hours.

11. 11

    Reheat syrup and pour over ginger once more.

12. 12

    Put in jars and seal.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 192. The excerpt below is the record exactly as published.

To Preserve Ginger. Pare the roots of fresh green ginger, using a sharp knife ; place each piece in cold water as peeled. Drain ginger, and weigh. Put in preserving kettle and cover with cold water. When water boils, re- move ginger and place in cold water. When cool, return to kettle and add more cold water. Repeat this 3 times, when the ginger will be tender ; leave it last time in cold water. Allow % pound granulated sugar to 1 pound ginger root, 1 pint of water, white of 1 egg

Cook this with the app: pantry check, scaling, and the assistant.