Ginger-beer No. 2

Ingredients

• 7 lbs. white sugar.
• 1 lb. bruised ginger.
• 2 ozs. cream-of-tartar.
• 2 ozs. tartaric acid.

Method

1. 1

   Boil the sugar and ginger with enough water to fill an anker (6 or 7 gallons).

2. 2

   When cold, mix the cream-of-tartar and tartaric acid in a cup and stir well.

3. 3

   Let all stand for three or four days, then bottle.

4. 4

   It will be ready for use in a week.

As published

This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 90. The excerpt below is the record exactly as published.

Ginger-beer, No. 1 (Mrs. Lowndes’).— 6 gallons of water. 6 lbs. sugar. DRINKS FOR THE HARVEST FIELD Dec. 6 lemons. 6 ozs. stick ginger. I oz. cream-of-tartar. A tablespoon ful of yeast. Cut the lemon in slices, and put in i gallon of the water. Boil the ginger for ten minutes, then add the rest of the water, sugar, cream-of-tartar, and yeast. Let it stand 24 hours, with a cloth over it, and then bottle. Ginger-beer, No. 2. — 7 lbs. white sugar. , 1 lb. bruised ginger. 2 ozs. cream-of-tartar. 2 ozs. tartaric acid.

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