MARROW GINGER
An excellent imitation of preserved ginger can be made with vegetable marrow. Peel and remove the seeds from a well-grown marrow, cut it into goodsized cubes, weigh these, and to each pound allow lib of loaf sugar, -j-pint of water, and loz of whole ginger, tied in a muslin bag, after bruising it well. Put the sugar arid water into a pan, and when the former has melted boil to the thread degree, 230deg Fahrenheit. To test for the right degree without a thermometer, dip the finger and thumb into cold water, then into the syrup, and back again quickly into the cold water. Pinch the syrup between the finger and thumb, and draw them apart, when a thread should form, which will snap when pulled.far. Put the marrow into this syrup with the ginger, and simmer'until the marrow looks transparent, then leave it for 24 hours. Strain off the syrup and boil it up again to the .thread degree. Return the marrow and ginger to it, and boil for one hour. Again put aside, and next day repeat the operation. Take out the ginger and put the marrow and syrup into pots; cover like jam.
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Bibliographic details
Evening Post, Volume CIV, Issue 146, 17 December 1927, Page 16
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198MARROW GINGER Evening Post, Volume CIV, Issue 146, 17 December 1927, Page 16
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