FoodReference.com
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Alcoholic Beverages pg 1 >  Ginger, Essence of Ginger

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

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.

 

 



 

 

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2015
James T. Ehler and www.FoodReference.com 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.

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


 

FoodReference.com Logo

 

 

Popular Pages

Chef with red wine glass