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Queen's Ginger Beer
The following recipe was
transcribed ver batim from
Peterson's Magazine
Philadelphia, Pennsylvania
April, 1861
| Put twelve pounds of loaf sugar and eight ounces of the best white ginger, well pounded, to ten gallons of water. Boil together for half an hour, then put into a tub or large pan. When cool, add three or four spoonfuls of good yeast, and let it work all night; on the following morning put it into a cask. When it has done working, which will be in three or four days, add one ounce of isinglass, one ounce and a half of hops, and stop it up. It will be fit for use in a month, and may be drunk without bottling. Click here to see Clive's Collection of Ginger Beer Bottles, from New Zealand! |
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