0.25 lb Ginger
4.00 lb D.C. sugar*
1.00 ga Water
2.00 ts Yeast
0.50 lb Dried fruit
0.50 oz Mace
*D.C. sugar may stand for Demerara Cane sugar. I assume it just means
white sugar. Or it may refer to another type of sugar that is
available in Guyana which looks like US table sugar but is brown (it
is not like the moist brown sugar that we use in the US).
Method: 1. Crush ginger and put into a jar. 2. Add all other
ingredients and leave for 21 days. 3. Strain and bottle.
Recipe By : What's Cooking in Guyana, 1973
From: "R. Winters" <rosie@iadfw.Net> Date: Wed, 29 Nov 1995 13:24:17