Fear not, I have an old recipe which can help you transform them into Jamaican Ginger, or so it says.
I have not tried it myself, we are growing only weeds this year - an exaggeration, but not by much!
|Image borrowed from newlifeonahomestead|
Put it into water as fast as you can and wash.
Sugar and water in the proportion of 1lb of sugar to 9 pints of water, two large spoonfulls of powdered ginger laid in a piece of muslin, then boil it and let it stand 2 days then boil it again for half an hour.
Repeat this four or five times in the same syrup then put it in a sieve to drain and then wipe the pieces dry, then put it into a strong syrup with a great deal of ginger. boil it in this syrup 2 or 3 times till it looks quite clear and tastes like Jamaica Ginger.
Some lemon peel cut very thin and boiled in the syrup improves the colour of the ginger mock."
This recipe is attributed to a Mrs P Atkinson.
This particular recipe comes from the large black handwritten book on top of the pile.
I am particularly fond of this one - but to tell the truth I love each one of them, for the story of each one unfolds as I hold them in my hand and read the recipes.
Only one of my small collection has the name of the woman who gathered and cooked the recipes, the rest are unknown, which is a shame.
These old books with their well-worn covers and much thumbed pages, splashes of grease or splodges of gravy are a constant source of pleasure. The handwriting is not always easy to decipher but they speak to me in ways beautiful, modern, pristine recipe books cannot.
ps I think Romaine lettuce gone to seed would work just as well.