Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- quarter pounds of sugar
- a cup of water
- three waters
- ginger
Directions
Pare roots of green ginger and lay in cold water fifteen minutes ; boil in three waters (changing hot for cold every time) until very tender; drain and lay in ice water. For the syrup allow one and a quarter pounds of sugar for every pound of ginger, and a cup of water for every pound of sugar. Boil and skim until the scutn ceases to rise. When the syrup is cold, wipe the ginger dry and drop it in. Let it stand twenty-four hours and then drain and reheat the syrup. Then, when blood warm, put in the ginger and let it stand for two days. Then reboil the syrup and pour it over the ginger scalding hot. In a
PJ^ESER VES AND MARMALADES. 595
week drain off again ; boil and add again while hot to the ginger ; cover closely. It can be used in about two weeks.