Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 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 |
| Syrup | 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
- 1 pound white sugar in i pint water
- 1 teaspoon ground ginger to a little of the syrup
- 2 cups sugar in a saucepan
- 1 cup lioiling water
- ginger
Directions
Dissolve 1 pound white sugar in i pint water, boil until a thick syrup ; add 1 teaspoon ground ginger to a little of the syrup and when smooth, stir it into the whole. Boil until it threads, then add the grated rind of a lemon and- boil again stirring all the time until the hard ball stage is reached. Drop with a spoon in small cakes on a buttered pan.
GLACfi NUTS.
Put 2 cups sugar in a saucepan with J teaspoon cream tartar and 1 cup lioiling water. Boil without stirring until the syrup be- gins to discolor. Put the pan into a pan of cold water to in- stantly stop boiling and then into a saucepan of .hot water for the dipping. Take nuts separately on a long pin. dip in the syrup until covered, remove and place on oiled paper to cool. Glace fruits, such as strawberries, sections of oranges, and cherries, dip in the same way. Grapes should be dipped by their short stems. The fruit shoidd be served fresh.