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American cookbook, 1886
Page 119
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the ginger. Pine Apple may be used instead of ginger. When marrow ginger is used the sauce must be made of 2 tablespoonfuls of the preserve put into a saucepan with sufficient water to melt it, & boiled & poured over the pudding just before sending it up. To make Marrow Ginger. Peel the marrows, take out the seeds, cut them into pieces this size (illustration 1 inch long) weigh them, & lay them in salt and water for 24 hours. Make a syrup
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the ginger. Pine Apple may be used instead of ginger. When marrow ginger is used the sauce must be made of 2 tablespoonfuls of the preserve put into a saucepan with sufficient water to melt it, & boiled & poured over the pudding just before sending it up. To make Marrow Ginger. Peel the marrows, take out the seeds, cut them into pieces this size (illustration 1 inch long) weigh them, & lay them in salt and water for 24 hours. Make a syrup
Szathmary Culinary Manuscripts and Cookbooks
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