Ginger Beer

Ingredients

• One quarter pound whole ginger
• one ounce cream of tartar
• three gallons cold water
• one lemon
• three pounds sugar
• two large table-spoonfuls of brewer's yeast

Method

1. 1

   Place the ginger in a coarse towel, and bruise it with a hammer.

2. 2

   When bruised, place it in a large brown jar, and pour over it two pints cold water.

3. 3

   Allow this to remain for twenty-four hours.

4. 4

   Pour all then into a large sauce-pan, and place the pan over a quick fire.

5. 5

   When the liquid boils, draw the pan on one side, and allow the liquid to simmer very slowly for three hours.

6. 6

   At the end of three hours add the sugar, and boil all for ten minutes longer.

7. 7

   Take the sauce-pan from the fire and add the cream of tartar; slice the lemon and add it also.

8. 8

   When this mixture is nearly cold, pour the liquid very gently from the sediment, which is of no further use.

9. 9

   Add to the liquid the yeast, and let all stand in a warm place to ferment for twenty-four hours.

10. 10

    Skim off now the crust from the top, and strain it again from the sediment.

11. 11

    Bottle this now for use, taking care not to fill the bottles quite to the top.

12. 12

    Cork the bottles firmly.

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 160. The excerpt below is the record exactly as published.

Ginger Beer. — One quarter pound whole ginger, one ounce cream of tartar, three gallons cold water, one lemon, three pounds sugar, two large table-spoonfuls of brewer's yeast

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