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Bethune Family recipe book, October 22, 1826
Page 88
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two large spoonfulls of pounded ginger Boil the Whole 20 minutes and set by 2 days Then boil again half an hour and repeat these 5 or 6 times in the same Syrup Then drain the Stalks through a Seive and make day have ready a thick Syrup boil them in it with as much sliced ginger as you think will make them taste in it 2 or 3 times or till they look clear and taste like the best Indian ginger do them down in small jars and let the sliced ginger remain in the Syrup One lb of Sugar 1 pint of Water for making the Syrup.
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two large spoonfulls of pounded ginger Boil the Whole 20 minutes and set by 2 days Then boil again half an hour and repeat these 5 or 6 times in the same Syrup Then drain the Stalks through a Seive and make day have ready a thick Syrup boil them in it with as much sliced ginger as you think will make them taste in it 2 or 3 times or till they look clear and taste like the best Indian ginger do them down in small jars and let the sliced ginger remain in the Syrup One lb of Sugar 1 pint of Water for making the Syrup.
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