Table Beer, or Small Ale
From Cassell's dictionary of cookery, 1892
Serves 40
Ensure the first part is bright; return to mash if not.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1958. The excerpt below is the record exactly as published.
Table Beer, or Small Ale (Dr. KitchineT's recixie). — To make four eighteen- gallon barrels, or seventy-two gallons, begin at night : have the water boiling by nine o'clock. For the quantity of three bushels, draw off into the niash-tub eighteen gallons of boiling- water, and ]vt it stand till it conies down to between 160"^ and 170° of heat, or till you can see your face well in it ; then 2:)0ur in the malt, having one person to stir it all the time it is pouring in ; continue to stir it for five or six minutes ; let it stand about half an hour, then add thirty-three gallons of water
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Cook this with the app: pantry check, scaling, and the assistant.