Ginger Beer

Ingredients

• Three gallons water
• three pounds lump-sugar
• two large table-spoonfuls yeast
• one lemon
• four ounces ginger
• two ounces cream of tartar

Method

1. 1

   Place the ginger in a very large pan, pour over it the water, and allow it to soak for twenty-four hours.

2. 2

   Place then the pan on the fire, and let it boil for three hours.

3. 3

   Dissolve the sugar in as much water as may have boiled in during the three hours, add it to the ginger and water in the pan, and allow all to boil for ten minutes longer.

4. 4

   Take the pan then from the fire, put into it the cream of tartar and the lemon thinly sliced; it must then stand until the mixture is nearly cold.

5. 5

   Pour the liquid gently from the ginger into another vessel, add the yeast, and let it ferment for twenty-four hours.

6. 6

   At the end of this time skim off the top, and strain it from the sediment, and bottle it for use.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 158. The excerpt below is the record exactly as published.

GINGER BEER — MUTTON PIES. 245 Place in a large sauce-pan the water, add the saltpetre salt, and sugar, stir until boiling, take the sauce-pan from the fire and let the contents cool. When quite cold pour this pickle over the beef in the jar, and cover it with a cloth. The beef may be used in three weeks. Ginger Beer. — Three gallons water, three pounds lump- sugar, two large table-spoonfuls yeast, one lemon, four ounces ginger, two ounces cream of tartar

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