Mangold-Wurzel Beer

Ingredients

• fill it up with water
• 61b. of coarse brown sugar
• 8oz. of mustard-seed
• 31b. of hops

Method

1. 1

   Wash, scrape, and pare the roots, cut them into pieces, and boil in water for six hours.

2. 2

   Drain gently without pressing and measure.

3. 3

   For every twenty gallons, add the sugar, mustard-seed, and hops.

4. 4

   Boil for two hours longer, strain, cool, and work with yeast.

5. 5

   Let it remain for a day, skim off the dark froth, and pour into barrels.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 458. The excerpt below is the record exactly as published.

Mangold-Wurzel Beer. — Take the required quantity of sound roots, wash, scrape, and pare them, and cut them up roughly into pieces. Put them into a big pan or boiler, fill it up with water, and boil for six hours, then drain For details respecting Culinary Processes, Utensils, Sauces, <bc., referred to, see under their special heads. THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Mangold-Wurzel — continued. gently without pressing, and measure. To every twenty gallons add 61b. of coarse brown sugar, 8oz. of mustard- see

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