Ginger-beer. No. 1.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Time
Cook: 10 min Total: 10 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (11)
  1. Boil all together 10 minutes.
  2. Pour into a vessel to cool.
  3. Add the juice of the lemons.
  4. When it is “new-milk-warm” add half a teacupful of fresh yeast.
  5. Let it stand 24 hours.
  6. Put it into a cask and close it.
  7. It will be ready to bottle in 3 weeks.
  8. It will be ready to drink in 2 weeks after it is bottled.
Cask Preparation
  1. Buy a new oak cask.
  2. Fill it with cold water for a few days.
  3. Empty the cask and put it in the kitchen a day or two to dry before you put in the ginger-beer.
Original Text
Ginger-beer. No. 1. To 4 gallons of water add 7 lbs. of loaf sugar, the rind of 8 lemons, 4 ozs. of raw ginger pounded, and the whites of 2 eggs well beaten. Boil all together 10 minutes, then pour into a vessel to cool, and add the juice of the lemons; when it is “new-milk-warm” add half a teacupful of fresh yeast, let it stand 24 hours, then put it into a cask and close it in 3 or 4 days. It will be ready to bottle in 3 weeks, and to drink in 2 weeks after it is bottled. Buy a new oak cask, and fill it with cold water for a few days; then empty the cask and put in the kitchen a day or two to dry before you put in the ginger-beer.
Notes
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