Lemon Beer

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Time: Cook: 15 min Total: 15 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

For the syrup

three pounds of powder ſugar ↝ Sugars, powdered [Sweets]
one gallon of water ↝ Water, tap [Tap water]
the rinds of four lemons pared very thin ↝ Lemon, raw [Citrus fruits]
half a pound of the above ſugar ↝ Sugars, powdered [Sweets]
the juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

For fermentation

a ſlice of bread toaſted ↝ Bread, vegetable [Yeast breads]
a ſpoonful of new barm

Instructions (9)

To one gallon of water put three pounds of powder sugar, boil it a quarter of an hour; scum it well.
Pour the boiled sugar water on the rinds of four lemons pared very thin.
Make the juice of the lemons into a thick syrup with half a pound of the sugar.
Take a slice of bread toasted, and spread on it a spoonful of new barm.
Put the barm-spread toast into the liquor when lukewarm.
Let it work two days.
Tun it into your cask.
Let it stand three months.
Bottle it.

Original Text

TO one gallon of water put three pounds of powder ſugar, boil it a quarter of an hour; ſcum it well, then pour it on the rinds of four lemons pared very thin, make the juice into a thick ſyrup, with half a pound of the above ſugar, take a ſlice of bread toaſted, and ſpread on it a ſpoonful of new barm, put it in the liquor when luke warm, and let it work two days, then tun it into your caſk, and let it ſtand three months, and then bottle it.

Notes

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