Friday, September 13, 2013
Take 10 lemons, 7 pounds of castor sugar, 12 ounces of ginger.
Put the ginger, sugar, and the rind of the lemons cut very thin, into a vessel with 10 pints of boiling water, stirring occasionally until cold. Then add one pint of yeast. Let the mixture then stand two days to brew.Strain the beer through muslin into another vessel and add 8 gallons of water. Squeeze the juice from the lemons and strain through muslin, then add to the ginger beer.
Bottle at once, tying the corks down with twine. Ready for use in 3 weeks.
Source: The Servant's Guide ©1895
Ginger Beer.—White sugar 5 lbs.; lemon juice 1 gill; honey 1 lb.; ginger, bruised, 5 ozs.; water 4.5 gals.
Boil the ginger thirty minutes in three qts. of the water; then add the other ingredients, and strain; when cold, put in the white of an egg, well beaten, with one tea-spoon of lemon essence—let stand four days, and bottle. It will keep for months—much longer than if yeast was used; the honey- however, operates mildly in place of yeast.
Source: Dr. Chase's Recipes ©1870
Ingredients: 1.5 oz. of sliced ginger, 1 oz. of cream of tartar, 1 lemon sliced, 1 pound of white sugar, 1 gallon of boiling water, 1 tablespoonful of yeast.
—Mode: Put the ginger, cream of tartar, lemon, and sugar into an earthen vessel, and pour the boiling water over them; cover the vessel over, and when cool add a tablespoonful of yeast; let it stand till the next morning, then skim and bottle it. In three days it will be fit for drinking.
Ingredients: 1 gallon of water, 1 pound of loaf sugar, 1 oz. of powdered ginger, 1 lemon, 1 oz. of cream of tartar, 1 tablespoonful of yeast.
—Mode: Boil the water and pour it over the sugar, ginger, and the peel of the lemon cut fine. Cover over the vessel and let it stand six hours; then add the cream of tartar, the juice of the lemon, and the yeast. Three hours after this bottle it, and tie the corks well down. In a warm situation it will be fit for use in twenty-four hours.
Ingredients: 1 gallon of water, 1 oz. of white ginger sliced, 1 lb. of loaf sugar, 2 lemons, 1 dessert-spoonful of good yeast.—Mode: Boil the ginger and sugar in the water for ten minutes; pour this, quite hot, upon the strained juice of the lemons and the peels sliced quite thin; let all stand till nearly cold; then add the yeast. After twelve hours bottle and cork. It will be ready for use in two days.
Two gallons of gingerbeer may be made as follows :
1. Put 2 gallons of cold water into a pot upon the fire ; add to it 2 oz. of good ginger, bruised, and 2 lb. of brown or white sugar; let all this come to the boil, and continue boiling for about an hour; then skim the liquor, and pour it into a jar or tub, along with 1 sliced lemon and \ oz. of cream of tartar. When nearly cold, put in a teacupful of yeast to cause the liquor to work. The beer is now made, and, after it has worked for two days, strain it and bottle it for use. Tie the corks down firmly.
Source: Beeton's Dictionary of Practical Recipes ©1871