Ginger Ale

Ingredients

• sugar 15 pounds
• ginger root pulverized 7 ounces
• essence of lemon one-half ounce
• essence of cloves 1 dram
• water 15 gallons
• yeast ½ pint

Method

1. 1

   Pour a few pints of water on the ginger and steep for 1 hour, then strain into a tub.

2. 2

   Dissolve the sugar with 2 gallons of warm water, add the yeast and essence.

3. 3

   Stir and let stand for 2 hours, then add the balance of the water and cork tightly.

4. 4

   Let stand for 2 or 3 days.

As published

This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 126. The excerpt below is the record exactly as published.

ginger root pulverized 2 ounces, sugar 2 pounds, cream tartar one-half ounce, yeast 8 ounces, lemon sliced i. Put the water, ginger and sugar into a kettle and boil for half an hour. Then skim and pour into a jar with the sliced lemon and yeast and cream of tartar. Let stand 24 or 36 hours, and then bottle and cork well. ROOT BEER. Sarsaparilla root and sassafras bark of each }{ pound, wintergreen leaf and stem 3 ounces, yeast I pint, molasses 1^4 gallons, water 16 gallons. Bruise the root and leaves and boil in 5 gallons of water to get the strength. Then strain into a keg and add the molasses. When cool put in the yeast. GINGER FOR Coffee A sugar 15 pou-ids, ginger root pulver- ized 7 ounces, essence of lemon one-half ounce, es- sence of cloves I dram, water 1 5 gallon

Cook this with the app: pantry check, scaling, and the assistant.