Ginger Beer
From The "Queen" cookery books: Pickles and Preserves, 1902
If fresh fruit is unavailable, substitute with citric acid and essence of lemon.
Presented as published in 1902. 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 The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 44. The excerpt below is the record exactly as published.
Ginger Beer. — lib. sugar, loz. ginger (bruised), and half a lemon to each gallon of water
Cook this with the app: pantry check, scaling, and the assistant.