Apple Ginger
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 2 lb any kind of hard apples
- 2 lb loaf sugar
- 1-1/2 pint water
- 1 oz tincture of ginger
Instructions
- Boil the sugar and water until they form a rich syrup, adding the ginger when it boils up.
- Pare, core, and cut the apples into pieces;
- dip them in cold water to preserve the colour, and boil them in the syrup until transparent; but be careful not to let them break.
- Put the pieces of apple into jars, pour over the syrup, and carefully exclude the air, by well covering them.
- It will remain good some time, if kept in a dry place.