Definition of Crystallized ginger

1. Noun. Strips of gingerroot cooked in sugar syrup and coated with sugar.


Lexicographical Neighbors of Crystallized Ginger

crystallisation
crystallise
crystallised
crystallised trypsin
crystallises
crystallising
crystallite
crystallites
crystallizability
crystallizable
crystallization
crystallizations
crystallize
crystallized
crystallized fruit
crystallized ginger (current term)
crystallizer
crystallizers
crystallizes
crystallizing
crystalloclast
crystalloclasts
crystallogen
crystallogenesis
crystallogeny
crystallogeometrical
crystallogram
crystallographer
crystallographers
crystallographic

Literary usage of Crystallized ginger

Below you will find example usage of this term as found in modern and/or classical literature:

1. Twenty Lessons in Domestic Science: A Condensed Home Study Course...glossary by Marian Cole Fisher (1922)
"The very young roots are scraped, boiled in a syrup until very clear and sold as candied or crystallized ginger. In the green condition or crystallized, ..."

2. Things Mother Used to Make: A Collection of Old Time Recipes, Some Nearly by Lydia Maria Gurney (1913)
"Then add the lemons and oranges, seeded and cut fine, and the crystallized ginger. Let all boil together two or three hours. Preserved Pears 1 Quart of ..."

3. A Text-book of botany and pharmacognosy by Henry Kraemer (1908)
"In fresh ginger and in the confection " crystallized ginger " the contents of the secretion cells are oily and of a yellow color, but in old dried rhizomes ..."

4. Scientific and Applied Pharmacognosy: Intended for the Use of Students in by Henry Kraemer (1915)
"In fresh ginger and in the confection "crystallized ginger" the contents of the secretion cells are oily and of a yellow color, but in old dried rhizomes ..."

5. "Dame Curtsey's" Book of Novel Entertainments for Every Day in the Year by Ellye Howell Glover (1907)
"crystallized ginger. Chop Suey. Costumes, service, and viands as indicated above should be in Chinese mode. CHOW MIN FOR A MANDARIN TEA Obtain the Chinese ..."

6. Mrs. Wilson's Cook Book: A Complete Collection of Original Recipes and by Mary Elizabeth Lyles Wilson (1914)
"1 cup crystallized ginger 2 tablespoons buttermilk. cut in pieces. 1 scant teaspoon soda. 1/2 CuP nuts. 1 scant cup butter. 2 eggs beaten very light. ..."

7. Scientific and Applied Pharmacognosy for Students of Pharmacy, and by Henry Kraemer (1915)
"In fresh ginger and in the confection "crystallized ginger'' the contents of the secretion cells are oily and of a yellow color, but in old dried rhizomes ..."

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