Ginger Beer. No. 5

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.
Time: Cook: 10 min Total: 10 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

One gallon of cold water ↝ Water, tap [Tap water]
one pound of lump sugar ↝ Sugar, white, granulated or lump [Sugars and honey]
two ounces of bruised ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
the rind of two large lemons ↝ Lemon, raw [Citrus fruits]
an ounce of cream of tartar[373] ↝ Leavening agents, cream of tartar [Baked Products]
the lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
bottles

Instructions (6)

Simmer one gallon of cold water, one pound of lump sugar, two ounces of bruised ginger, and the rind of two large lemons for ten minutes.
Put in one ounce of cream of tartar the moment it boils.
Immediately take it off the fire, stirring it well.
Let it stand till cold.
Afterwards add the lemon-juice, straining out the pips and pulp.
Put it into bottles, tying down the corks fast with string.

Original Text

Ginger Beer. No. 5.

One gallon of cold water, one pound of lump sugar, two ounces of bruised ginger, the rind of two large lemons; let these simmer ten minutes. Put in an ounce of cream of tartar[373] the moment it boils, and immediately take it off the fire, stirring it well, and let it stand till cold. Afterwards add the lemon-juice, straining out the pips and pulp, and put it into bottles, tying down the corks fast with string. This will be fit for use in three days.

Notes

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