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Ginger Tincture

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Ginger Tincture

Ingredients

Directions

  1. Macerate the ginger with 2 quarts of alcohol for at least 3 days.

  2. Place the mixture in a deep percolator and allow it to drain properly.

  3. Add 1 quart of alcohol to the drained mixture.

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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