Ginger Beer. No. 3.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (3)
  1. put them into a pan, and pour upon them two gallons of boiling water.
  2. When nearly cold, strain it from the lees, add three table-spoonfuls of yest, and let it stand twelve hours.
  3. Bottle it in stone bottles, well corked and tied down.
Original Text
Ginger Beer. No. 3. To make ginger beer fit for drinking twenty-four hours after it is bottled, take two ounces of ground ginger, two ounces of cream of tartar, two lemons sliced, one pound and a half of lump sugar; put them into a pan, and pour upon them two gallons of boiling water. When nearly cold, strain it from the lees, add three table-spoonfuls of yest, and let it stand twelve hours. Bottle it in stone bottles, well corked and tied down.
Notes
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