Crystallized stem ginger (Ginger preserved in syrup) from The British Cookbook (page 436) by Ben Mervis

  • fresh ginger
  • granulated sugar
  • Serves : 750g

  • EYB Comments

    Begin recipe 1 day ahead. Mature for 2 weeks.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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  • Eat Your Books

    Begin recipe 1 day ahead. Mature for 2 weeks.

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