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Ginger Preserved

Ingredients
  • Take some young green roots, scrape and weigh them; weigh pound
  • for pound of sugar. boil the ginger till it is tender enough to be
  • pierced with a splinter; boil the sugar separately (adding to each
  • pound half a pint of water and half a teaspoonful of cream of
  • tartar) till it becomes a syrup: it must be skimmed while it is
  • boiling. Now put the ginger into the syrup, and let it well boil
  • up; put it in jars and cover them. To flavour the above, you can
  • add the thinly pared rind and juce of one lemon to every three
  • pound of ginger. For each additional half-pint of lemon juice,
  • add half a pound more sugar.
Instructions
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