Elder Ale
From Old Cookery Books and Ancient Cuisine, 1886
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 49. The excerpt below is the record exactly as published.
Elder Ale : — Take ten bushels of malt to a hogshead, then put two bushels of elder-berries pickt from the stalks into a pot or earthen pan, and set it in a pot of boiling water
Cook this with the app: pantry check, scaling, and the assistant.