Recipes > Beverages > Gingerette



  • 4 1/2 pounds of loaf sugar
  • 1 1/2 ounces tartaric acid
  • 4 ounces tincture of ginger
  • 1 ounce essence of capsicum
  • 2 drops of cassia
  • 1 pound of brown sugar


Put loaf sugar, tartaric acid, ginger, capsicum, and cassia into a crock that will hold two gallons of boiling water; brown sugar to be burnt in a pan till it is the color of coffee, then add to it the other ingredients. The boiling water is the last thing to be poured on the ingredients. Stir until the sugar is dissolved. When cold, bottle, cork tight and put away for use. The burnt sugar gives it a pretty colour.


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Attributed to Mrs. Albert Clint.


My Pet Recipes, Tried and True (1900).

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