Ginger Beer, To Make Superior

Ingredients

• five pounds of white sugar
• quarter of a pint of lemon juice
• quarter of a pound of honey
• five ounces of bruised ginger
• four and a half gallons of water
• three quarts of water
• a teaspoonful of essence of lemon
• the fourth part of the white of an egg

Method

1. 1

   Boil the ginger in three quarts of water for half an hour, then add sugar, lemon juice, and honey with the remaining water.

2. 2

   Boil again, strain through a cloth, and when cold, add egg white and essence of lemon.

3. 3

   Let it stand for four days, then bottle.

Nutrition per serving

Estimated from matched ingredients across 30 servings.

As published

This recipe was extracted from Recipes for the million (1891), page 83. The excerpt below is the record exactly as published.

GINGER BEER, To Make Superior. — Dr. Pereira, in his treatise on diet, gives the following directions for making one hundred bottles of good beer at a cost of about two shillings White sugar, five pounds • lemon juice, quarter of a pint ; honey, quarter of a pound ; bruised ginger’ five ounces ; water, four and a half gallons. Boil the ginger in three quarts of the water for half an hour, then add the sugar, lemon juice, and honev, with remainder of the water. Boil again, strain through a cloth, and when cold add the fourth part of the white of an egg and a teaspoonful of essence of 76 lemon. Let it stand for four days, then bottle. The honey gives to the beer a peculiar softness, and as it is not fermented with yeast it is less violent in its action when opened. It will keep good for many months. GINGER BEER, To Prepare Ordinary. — Put two gallons of cold water into a saucepan, add to it two ounces of bruised ginger and two pounds of sugar ; boil the whole for an hour, then skim the liquor and pour it into a jar along with a sliced lemon and half an ounce of cream of tartar. When nearly cold add a teacupful of yeast and let it work for two days ; strain, bottle for use, and tie the corks down firmly. It will be ready for use in a few days. GINGERBREAD, To Make. — Put five pounds of flourinto a pan, make a pit in the centre and pour in a pound and a half of treacle, an ounce and a half of ground ginger, half an ounce of carraway seeds, a quarter of a pound of orang

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