Preserved Green Ginger
Pour boiling water on to ginger and allow to steep for a fortnight, changing the water every morning and evening. Then boil in two lots of fresh water until tender, remove the outer skin by rubbing or scraping it off with a sharp y knife. Make a heavy syrup of equal parts-" of sugar and water, then cook the ginger in it until clear and transparent. Pour into sterilised dry jars, adjust the rubber rings and lids, and seal tightly. Another way is to cook the ginger in the syrup for two or three hours the first day, then put aside and repeat the next three or four days.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19410502.2.72.4
Bibliographic details
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New Zealand Listener, Volume 4, Issue 97, 2 May 1941, Page 46
Word count
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112Preserved Green Ginger New Zealand Listener, Volume 4, Issue 97, 2 May 1941, Page 46
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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