Make syrup with 2lb of sugar and 1½pts of water. When it is boiling fast, add ½tsp of ground ginger, and 1lb of crystallized ginger cut up very small;
Boil till the marmalade will set.
2lbs of crystallized ginger, 1tsp of ground ginger, 4lbs of preserving sugar, 3pts of water. Having boiled the sugar and water to a syrup, add the ground ginger, and the other ginger cut into very small pieces; let the whole boil until it will set upon a cold slab or plate.
Make a syrup with two pounds of sugar and one pint of water. Boil till it reaches "thread". Have ready half a pound of green ginger root, which has been cut small, boiled for an hour in water to cover it, and drained. Put this in a separate pan, pour over syrup to cover it, and simmer for an hour and a half. Remove and drain; let grow cold; dust with powdered sugar. Put it into the syrup again; let cool again; thoroughly coat with sugar, and pack, in sugar, in pots or jars.