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ESSENCE OF GINGER

The Jamaica Cookery Book (1893) Caroline Sullivan


Three ounces of freshly grated ginger
Two ounces of thinly cut lemon-peel
Two pints of brandy or proof spirit (white rum)


Put three ounces of freshly grated ginger and two ounces of thinly cut lemon-peel into two pints of brandy or proof spirit (white rum).

Let it stand for ten days, shaking it up well.

 

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