Hops two ounces, sassafras, in chips, two ounces, water ten gallons.
Boil half an hour, strain, and add brown sugar seven pounds, essence
•of spruce one ounce, essence of ginger one ounce, pimento, ground, one-
half ounce. Put the whole in a cask and let cool, then add one-half
pint of yeast, let stand twenty-four hours, fine and bottle it.
LEMON GINGER BEER.
Ingredients : Two and a half pounds loaf sugar, one and a half ounces
of bruised ginger, one ounce of cream of tartar, the rind and juice of
two lemons, three gallons of boiling water, two large tablespoonfuls of
thick and fresh brewer's yeast. Mode : Peel the lemons, squeeze the
juice, strain it, and put the peel and juice in a large earthen pan with
the bruised ginger, cream of tartar and loaf sugar. Pour over these
ingredients three gallons of boiling water, let it stand until just warm,
when add the yeast, which should be perfectly fresh. Stir the contents
•of the pan well and let them remain near the fire all night, covering the
pan with a cloth. The next day skim off the yeast and pour the liquor
464 SUMMER DRINKS.
carefully into another vessel, leaving the sediment : then bottle imme*
diately and tie the corks down, and in three days the ginger beer will
be fit for use. For some tastes the above proportion of sugar may be
found rather too large, when it may be diminished, but the beer will
not keep so long good.
To Make a Small Quantity Quickly — Over three-quarters of a pound
of loaf sugar, one and a quarter ounces of sliced ginger, and the pee]
of a lemon, pour a gallon of boiling water; when lukewarm, add a
spoonful of yeast and the juice of a lemon. This last is a most conve-
nient receipt, when only a small quantity for some particular occasion
is required, and is as quickly made and not much trouble to prepare.
The yeast should be in one night.
ENGLISH GINGER BEER.
Pour four quarts of boiling water on one and a half ounces of ginger,
one ounce cream of tartar, one pound brown sugar,✪ GINGER BEER and two lemons
sliced thin ; put in two gills yeast, and let ferment twenty-four hours,
then bottle. It improves to keep a few weeks unless very hot weather,
and it is a very nice beverage.
SPRUCE BEER.
Three pounds of loaf sugar, four gallons water, an ounce of ginger,
a little lemon peel and a little essence of spruce to give it flavor ; add
one teacup of yeast✪ Spruce Beer. When fermented bottle up close.
CREAM BEER.
Two and a quarter pounds of sugar, two ounces of tartaric acid, juice
of one lemon, three pints of water. Boil five minutes ; when cold add
the whites of three eggs, beaten, one cup of flour, an ounce of flavoring✪ Cream Beer ;
bottle and keep cool ; put two tablespoonfuls in a tumbler of water and
one-third teaspoonful of soda.
SODA BEER.
Three pints strong beer, one quart molasses, three and one-half
pounds brown sugar, simmered together and skimmed as long as scum
will rise ; three ounces tartaric acid dissolved in one-half pint of water,
one and one-half ounces each of essence of lem✪ Soda Beeron, wintergreen and
sassafras ; bottle, cork, and tie.
SODA BEER.
Put four pounds white sugar into two pints of hot water; put one-
fourth pound tartaric acid into one pint of cold water and when dis-
solved boil a few minutes. When cold add the whites of six beaten
LEMONADE. 465 ✪ Lemonade
Page 391 · 8 recipe records on this page
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Hops two ounces, sassafras, in chips, two ounces, water ten gallons. Boil half an hour, strain, and add brown sugar seven pounds, essence of spruce one ounce, essence of ginger one ounce, pimento, ground, onehalf ounce. Put the whole in a cask and let cool, then add one-half pint of yeast, let stand twenty-four hours, fine and bottle it.
LEMON GINGER BEER.
Ingredients : Two and a half pounds loaf sugar, one and a half ounces of bruised ginger, one ounce of cream of tartar, the rind and juice of two lemons, three gallons of boiling water, two large tablespoonfuls of thick and fresh brewer's yeast. Mode : Peel the lemons, squeeze the juice, strain it, and put the peel and juice in a large earthen pan with the bruised ginger, cream of tartar and loaf sugar. Pour over these ingredients three gallons of boiling water, let it stand until just warm, when add the yeast, which should be perfectly fresh. Stir the contents •of the pan well and let them remain near the fire all night, covering the pan with a cloth. The next day skim off the yeast and pour the liquor
carefully into another vessel, leaving the sediment: then bottle immediately and tie the corks down, and in three days the ginger beer will be fit for use. For some tastes the above proportion of sugar may be found rather too large, when it may be diminished, but the beer will not keep so long good.
To Make a Small Quantity Quickly — Over three-quarters of a pound of loaf sugar, one and a quarter ounces of sliced ginger, and the pee] of a lemon, pour a gallon of boiling water; when lukewarm, add a spoonful of yeast and the juice of a lemon. This last is a most convenient receipt, when only a small quantity for some particular occasion is required, and is as quickly made and not much trouble to prepare. The yeast should act in one night.
ENGLISH GINGER BEER.
Pour four quarts of boiling water on one and a half ounces of ginger, one ounce cream of tartar, one pound brown sugar, and two lemons sliced thin ; put in two gills yeast, and let ferment twenty-four hours, then bottle. It improves to keep a few weeks unless very hot weather, and it is a very nice beverage.
SPRUCE BEER.
Three pounds of loaf sugar, four gallons water, an ounce of ginger, a little lemon peel and a little essence of spruce to give it flavor ; add one teacup of yeast. When fermented bottle up close.
CREAM BEER.
Two and a quarter pounds of sugar, two ounces of tartaric acid, juice of one lemon, three pints of water. Boil five minutes ; when cold add the whites of three eggs, beaten, one cup of flour, an ounce of flavoring ; bottle and keep cool ; put two tablespoonfuls in a tumbler of water and one-third teaspoonful of soda.
SODA BEER.
Three pints strong beer, one quart molasses, three and one-half pounds brown sugar, simmered together and skimmed as long as scum will rise ; three ounces tartaric acid dissolved in one-half pint of water, one and one-half ounces each of essence of lemon, wintergreen and sassafras ; bottle, cork, and tie.
SODA BEER.
Put four pounds white sugar into two pints of hot water; put onefourth pound tartaric acid into one pint of cold water and when dissolved boil a few minutes. When cold add the whites of six beaten
LEMONADE. 465
Records on this page
GINGER BEERSPRUCE BEERLEMON GINGER BEERENGLISH GINGER BEERSpruce BeerCream BeerSoda BeerLemonade