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Ginger Beer No 4

(Wines, Cordials, Liqueurs, &c.) - (The Lady's Own Cookery Book)

Ten gallons of water, twelve pounds of loaf sugar, the whites of four

eggs, well beaten; mix them together when cold, and set them on the

fire: skim it as it boils. Add half a pound of bruised ginger, and boil

the whole together for twenty minutes. Into a pint of the boiling liquor

put an ounce of isinglass; when cold, add it to the rest, and put the

whole, with two spoonfuls of yest, into a cask: next day, bung it down

loosely. In ten days bottle it, and in a week it will be fit for use.

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