Preserved Girkins
Ingredients
Directions
Prick the girkins with a fork five or six times.
Boil the girkins gently in water until tender.
Transfer the girkins to cold water and let them cool.
The next day, drain the girkins on a coarse sieve until dry.
Place the girkins in an earthen pan and pour clarified sugar over them.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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