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American cookbook, 1838-1851
Page 32
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Hop Beer Put to six ounces of hops five quarts of water and boil them three hours then strain the liquor and put to the hops four quarts more of water a teacup full of ginger and boil the hops three hours longer. stran and mix it with the rest of the liquor and stir a couple quarts of molasses. take about half a of bread and brown it very slow when very brown and dry put it in the liquor to enrich the beer when the hop liquor cools so as to be lukewarm add a pint of new yeast that has no salt in it keep the beer covered in a temperate situation till it has ceased fermenting which is ascertained by the subsiding of the froth turn it off carefully into a keg or bottles the beer should not be corked tight as it will burst the bottles it should be kept in a cool place
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Hop Beer Put to six ounces of hops five quarts of water and boil them three hours then strain the liquor and put to the hops four quarts more of water a teacup full of ginger and boil the hops three hours longer. stran and mix it with the rest of the liquor and stir a couple quarts of molasses. take about half a of bread and brown it very slow when very brown and dry put it in the liquor to enrich the beer when the hop liquor cools so as to be lukewarm add a pint of new yeast that has no salt in it keep the beer covered in a temperate situation till it has ceased fermenting which is ascertained by the subsiding of the froth turn it off carefully into a keg or bottles the beer should not be corked tight as it will burst the bottles it should be kept in a cool place
Szathmary Culinary Manuscripts and Cookbooks
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