Ginger Candy from Modern Cookery for Private Families by Eliza Acton
Break a pound of highly-refined sugar into lumps, put it into a preserving-pan, and pour over it about the third of a pint of spring water; let it stand until the sugar is nearly dissolved, then se...
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Cooking tools:
- Preserving pan
- Measuring cup
- Stove
Ingredients
- water, ½ pint
- Sugar, highly refined, 1 lbs.
- rind of 1 large lemon.
- ginger, 1 teaspoonful
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