(Since 1999)


Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

Recipe Section - Over 10,000 Recipes


You are here > Home > Recipes

Alcoholic Beverages pg 1 >  Ginger, Essence of Ginger



More than 1,000 schools & classes in all 50 States, Online and Worldwide



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.





  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2019 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages

Palm leaf for festivals