Ginger-beer. No. 3. (Humberstone.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

2 ozs. of cream of tartar ↝ Leavening agents, cream of tartar [Baked Products]
the rind of 2 lemons pared very thin ↝ Lemon, raw [Citrus fruits]
2 lbs. of loaf sugar ↝ Sugar, NFS [Sugars and honey]
7 ozs. of the best ginger. This last should be bruised with a hammer between two sheets of paper, not ground. ↝ Ginger root, raw [Vegetables and Vegetable Products]
10 qts. of boiling water ↝ Water, tap [Tap water]
2 tablespoonfuls of good yeast ↝ Yeast [Not included in a food category]
the juice of the 2 lemons ↝ Lemon, raw [Citrus fruits]

Instructions (10)

Put cream of tartar, lemon rind, loaf sugar, and bruised ginger into an earthen vessel.
Pour over them 10 qts. of boiling water.
Let it stand, covered, till "new-milk-warm," and stir it frequently.
Add 2 tablespoonfuls of good yeast.
Let it stand all night.
Strain through a flannel bag or cloth.
Add the juice of the 2 lemons.
Bottle in stone pints well corked and tied down.
Keep in the cellar.
In 3 days it will be fit for use.

Original Text

Ginger-beer. No. 3. (Humberstone.)
2 ozs. of cream of tartar, the rind of 2 lemons pared very thin, 2 lbs. of loaf sugar, and 7 ozs. of the best ginger. This last should be bruised with a hammer between two sheets of paper, not ground. Put all these into an earthen vessel, and pour over them 10 qts. of boiling water. Let it stand, covered, till “new-milk-warm,” and stir it frequently. Then add 2 tablespoonfuls of good yeast.
Let it stand all night. Then strain through a flannel bag or cloth; add the juice of the 2 lemons, and bottle in stone pints well corked and tied down. Keep in the cellar, and in 3 days it will be fit for use.

Notes

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