Ginger-pop

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852
Source
A Plain Cookery Book for the Working Classes
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (10)
  1. Put a very clean pot containing a gallon of water to boil on the fire.
  2. As soon as it begins to boil, add twelve ounces of brown sugar, and one ounce of bruised ginger, and two ounces of cream of tartar.
  3. Stir well together.
  4. Pour the whole into an earthen pan, cover it over with a cloth, and let the mash remain in this state until it has become quite cold.
  5. Stir in half a gill of fresh yeast.
  6. Stir all well together until thoroughly mixed, cover the pan over with a cloth, and leave the ginger-beer in a cool place to work up; this will take from six to eight hours.
  7. The scum which has risen to the top must then be carefully removed with a spoon without disturbing the brightness of the beer.
  8. It is then to be carefully poured off bright into a jug with a spout, to enable you easily to pour it into the bottles.
  9. These must be immediately corked down tight, tied across the corks with string, and put away, lying down in the cellar.
  10. The ginger-pop will be fit to drink in about four days after it has been bottled.
Original Text
No. 166. Ginger-pop. Put a very clean pot containing a gallon of water to boil on the fire, and as soon as it begins to boil, add twelve ounces of brown sugar, and one ounce of bruised ginger, and two ounces of cream of tartar;[79] stir well together; pour the whole into an earthen pan, cover it over with a cloth, and let the mash remain in this state until it has become quite cold; then stir in half a gill of fresh yeast; stir all well together until thoroughly mixed, cover the pan over with a cloth, and leave the ginger-beer in a cool place to work up; this will take from six to eight hours; the scum which has risen to the top must then be carefully removed with a spoon without disturbing the brightness of the beer; it is then to be carefully poured off bright into a jug with a spout, to enable you easily to pour it into the bottles. These must be immediately corked down tight, tied across the corks with string, and put away, lying down in the cellar. The ginger-pop will be fit to drink in about four days after it has been bottled.
Notes
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