Ginger-beer. No. 2.

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

Source: The Cookery Book of Lady Clark of Tillypronie
Yield: 3.0 gallons
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

3 gallons of boiling water ↝ Water, tap [Tap water]
31/2 lbs. of lump sugar ↝ Sugar, white, granulated or lump [Sugars and honey]
21/2 lbs. of bruised ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
3 lemons peeled and sliced ↝ Lemon, raw [Citrus fruits]
1 tablespoonful of fresh yeast ↝ Yeast [Not included in a food category]

Instructions (4)

The ginger should be put in when the water is cold and allowed to boil with it, and any scum that rises to the top should be taken off.
Then pour the boiling water, with the ginger in it, over the other ingredients, and let it stand until “new-milk-warm,” in an earthen pan; then add 1 tablespoonful of fresh yeast.
When cold, strain it through a jelly bag.
Put it in bottles, secure the corks with string, and it will be fit to drink in 3 days.

Original Text

Ginger-beer. No. 2.
3 gallons of boiling water, 3½ lbs. of lump sugar, 2½ lbs. of bruised ginger, 3 lemons peeled and sliced.
The ginger should be put in when the water is cold and allowed to boil with it, and any scum that rises to the top should be taken off. Then pour the boiling water, with the ginger in it, over the other ingredients, and let it stand until “new-milk-warm,” in an earthen pan; then add 1 tablespoonful of fresh yeast.
When cold, strain it through a jelly bag. Put it in bottles, secure the corks with string, and it will be fit to drink in 3 days.

Notes

—