Fruit recipes : a manual of the food values of fruits and nine hundred different ways of using them / by Riley M. Fletcher Berry.

  • Berry, Riley M. Fletcher.
Date:
1907
Catalogue details

Licence: In copyright

Credit: Fruit recipes : a manual of the food values of fruits and nine hundred different ways of using them / by Riley M. Fletcher Berry. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    There are two plants which deserve mention among the fruits from the value to mankind of their roots; the Caladium esctilenta, and the Zingiber officinalis, or Ginger Plant. The Caladium esculenta is one of the most commonly cultivated of all Caladiums but its leaves literally and figuratively overshadow its roots, and the riches of the latter remain undreamed of. It is a very starchy food, considered of more value than Irish potatoes but may be prepared in cookery in much the same way. The Cocco Root, or “Eddoes,” of the genus Colocasia, of the same natural order {Araceace) as the Caladiums, is much culti- vated for the food value of numerous varieties in the South Seas, in the Himalayas, and in tropical America. Some of the Cocco varieties are a little acrid before cooking and in the raw state rather stimulating. The Caladium, how- ever, is mild. The virtues and delights of the Ginger Root are as famil- iar as the alphabet whether considered medicinally or culinarily. It is supposed to have been imported originally from India to Africa and the West Indies. The roots are generally dug when about a year old, cleaned and scalded, then dried and shipped, though the “green” ginger is also an article of commerce. The favourite form of ginger is of course, the preserve or confection, and for either one the young, tender roots must be used. (It may be mentioned that the roots of the “Shell Lily, the “Alpinia nutans may be preserved or candied with similar results.) The following are old recipes which may be successfully used with Ginger Root. PRESERVED GINGER Scrape the young, green roots and weigh them, allowing equal weight of sugar. Boil each separately, the ginger