Mrs Beeton Ginger Apples
This is an
original Mrs. Beeton recipe taken from her famous book,
Beeton’s Book of Household Management. Both the quantities and text
have been reproduced as originally published, with the exception of a
little reformatting of the ingredient list to make it easier to follow.
1oz = 25g
1lb = 450g
1 gill =
1 teacup =
1 pint =
1 quart =
1–1/2 oz. of whole ginger,
1/4 pint of whiskey,
3 lbs. of apples,
2 lbs. of white sugar,
the juice of 2 lemons.
Mode.—Bruise the ginger, put it into a small jar, pour over sufficient whiskey
to cover it, and let it remain for 3 days; then cut the apples into thin slices,
after paring and coring them; add the sugar and the lemon-juice, which should he
strained; and simmer all together very gently until the apples are transparent,
but not broken. Serve cold, and garnish the dish with slices of candied
lemon-peel or preserved ginger.
Time.—3 days to soak the ginger; about 3/4 hour to simmer the apples very
Average cost, 2s, 6d.
Sufficient for 3 dishes. Seasonable from July to March.
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