Herb Beer

Ingredients

• a small bunch of all or part of the following: Sweet fern, sarsaparilla, winter-green, sassafras, prince’s-pine, and spice-wood
• 2oz. or 3oz. of hops
• 3galls. or 4galls. of water
• two or three raw potatoes
• lqt. of molasses
• 1 pint of fresh yeast
• jib. of dissolved German yeast
• brown ^lb. of bread

Method

1. 1

   Boil the herbs with hops and potatoes in water.

2. 2

   Strain the liquor, add molasses, and when lukewarm, mix in yeast.

3. 3

   Ferment in a warm place, then bottle.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 95. The excerpt below is the record exactly as published.

Herb Beer. — Take a small bunch of all or part of the follow- ing : Sweet fern, sarsaparilla, winter-green, sassafras, prince’s- pine, and spice-wood. Boil them with 2oz. or 3oz. of hops to 3galls. or 4galls. of water, and two or three raw potatoes, pared and cut in slices. The strength of the roots and hops is obtained more thoroughly by boiling them in two waters, for when the liquor is strongly saturated with the hops, it will tend to bind up the roots rather than extract their juices. The Herb-roots should be boiled for five or six hours, the liquor strained, and lqt. of molasses put to 3galls. of For details respecting Culinary Processes, Utensils, Sauces, <£c., referred to, see under their special heads. 760 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Herbs — continued. the beer. If the beer is required to be vei'y rich, brown ^lb. of bread before the fire, and put it into the liquor. If the liquor is too thick, dilute it with cold water. When just lukewarm, put in 1 pint of fresh yeast, or jib. of dissolved German yeast

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