GINGER BEER

Ingredients

• two pounds brown sugar
• two gallons boiling water
• one ounce cream of tartar
• two ounces bruised ginger
• one-half pint good yeast

Method

1. 1

   Infuse ginger in boiling water, add sugar and cream of tartar.

2. 2

   When lukewarm, strain and add yeast.

3. 3

   Let stand overnight, then bottle.

Nutrition per serving

Estimated from matched ingredients across 18 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 390. The excerpt below is the record exactly as published.

our gallons boiling water put one quart maple syrup and one tablespoonful essence of spruce ; when about milk-warm add one pint yeast, and when fermented bottle it. In three days it is a good drink. GINGER BEER. Brown sugar two pounds, boiling water two gallons, cream of tartar one ounce, bruised ginger two ounces. Infuse the ginger in the boiling water, add the sugar and cream of tartar ; when lukewarm, strain, then add one-half pint good yeast. Let it stand all night, then bottle. If desired, a lemon may be added, and it may be clarified by the white of one egg. LEMON BEER. Sugar one pound, boiling water one gallon, one sliced lemon, bruised ginger one ounce, yeast one teacup. Let it stand twelve to twenty hours, after which it may be bottled. HOP BEER. Sugar four pounds, hops six ounces, ginger, bruised, four ounces. Boil the hops for three hours with five quarts of water, then strain ; add five more quarts of water and the ginger, boil a little longer, again strain, add the sugar, and when lukewarm add one pint of yeast. After twenty-four hours it will be ready for bottling. SPRUCE BEER. Hops two ounces, sassafras, in chips, two ounces, water ten gallons. Boil half an hour, strain, and add brown sugar seven pounds, essence •of spruce one ounce, essence of ginger one ounce, pimento, ground, one- half ounce. Put the whole in a cask and let cool, then add one-half pint of yeast, let stand twenty-four hours, fine and bottle it. LEMON GINGER BEER. Ingredients : Two and a half pounds loaf sugar, one and a half ounces of bruised ginger, one ounce of cream of tartar, the rind and juice of two lemons, three gallons of boiling water, two large tablespoonfuls of thick and fresh brewer's yeast. Mode : Peel the lemons, squeeze the juice, strain it, and put the peel and juice in a large earthen pan with the bruised ginger, cream of tartar and loaf sugar. Pour over these ingredients three gallons of boiling water, let it stand until just warm, when add the yeast, which should be perfectly fresh. Stir the contents •of the pan well and let them remain near the fire all night, covering the pan with a cloth. The next day skim off the yeast and pour the liquor 464 SUMMER DRINKS. carefully into another vessel, leaving the sediment : then bottle imme* diately and tie the corks down, and in three days the ginger beer will be fit for use. For some tastes the above proportion of sugar may be found rather too large, when it may be diminished, but the beer will not keep so long good. To Make a Small Quantity Quickly — Over three-quarters of a pound of loaf sugar, one and a quarter ounces of sliced ginger, and the pee] of a lemon, pour a gallon of boiling water; when lukewarm, add a spoonful of yeast and the juice of a lemon. This last is a most conve- nient receipt, when only a small quantity for some particular occasion is required, and is as quickly made and not much trouble to prepare. The yeast should be in one night. ENGLISH GINGER BEER. Pour four quarts of boiling water on one and a half ounces of ginger, one ounce cream of tartar, one pound brown sugar,

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