Ginger Lee | Sweetmeats | Shabbat Cooking | Kosher Diet Food Recipe
1¼ lb. ginger lee seed,
1 lb. castor sugar,
1 lb. honey,
¼ lb. almonds.
Blanch the almonds and ginger lee seed the day before they are required.
Pick the seed over well, put it into the oven until it is a light brown.
Mix the sugar and honey well together, put them in a saucepan on the fire, let them remain till clear (about 20 minutes).
Drop in the ginger lee seed and almonds, and stir well.
Drop a spoonful on to a plate to see if it sets; when ready, thoroughly wet a board and rolling pin, roll out the mixture about one inch thick, cut it up, and put on a dish to cool.
Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By By May Henry And Edith B. Cohen