Horehound Beer

Ingredients

• 1 lb. of fresh Horehound
• 1 qt. of water
• 1 lb. of loaf sugar
• sufficient water to make 1 gall.
• about 1 oz. of tartaric acid
• a small quantity of soluble essence of lemon
• gum extract according to taste
• a little yeast to accelerate the fermentation
• a small quantity of ground ginger
• and coriander-seeds may be put in to improve the flavour
• a little dark colouring should also be added

Method

1. 1

   Put Horehound into a saucepan with water, and boil gently for about an hour.

2. 2

   Add loaf sugar and sufficient water to make a gallon in all.

3. 3

   Add a small quantity of soluble essence of lemon and gum extract according to taste, and about 1 oz. of tartaric acid.

4. 4

   If desired, add a little yeast to accelerate fermentation.

5. 5

   Let it fine down until perfectly clear, bottle, and in two or three weeks’ time it will be ready for use.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 123. The excerpt below is the record exactly as published.

Horehotind Beer. - — Put Jib. of fresh Horehound into a saucepan with lqt. of water, and boil gently for about an hour ; add lib. of loaf sugar and sufficient water to make lgall. in all, add a small quantity of soluble essence of lemon and gum extract according to taste, and about Joz. of tartaric acid, and if desired a little yeast to accelerate the fermentation ; let it fine down until perfectly clear, bottle, and in two or three weeks’ time it will be ready for use. A small quantity of ground ginger and coriander- seeds may be put in to improve the flavour, and a little dark colouring should also be added

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