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American cookbook, 1886
Page 120
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1 lb of sugar to every lb of marrow & 1/2 pint of cold water to each lb of sugar. 1 lb of whole ginger to every 5 lb of sugar. Break the ginger a little & boil it with the sugar till quite clear. Then wash the pieces of marrow in cold water & boil them with the syrup till all is quite clear. The ginger is left in the preserve till it is wanted for use, then the preserve must be passed through a strainer so that the pieces of ginger may not go into the pudding.
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1 lb of sugar to every lb of marrow & 1/2 pint of cold water to each lb of sugar. 1 lb of whole ginger to every 5 lb of sugar. Break the ginger a little & boil it with the sugar till quite clear. Then wash the pieces of marrow in cold water & boil them with the syrup till all is quite clear. The ginger is left in the preserve till it is wanted for use, then the preserve must be passed through a strainer so that the pieces of ginger may not go into the pudding.
Szathmary Culinary Manuscripts and Cookbooks
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