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New England cookbook, 1855-1934
Page 105
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Ginger Pop Take cream of Tartar one pound One and a half ounce of ginger seven pds of white sugar One drachm of essence of lemon Six gallons of water Half pint of yeast - Mix it together tie the corks down Spruce Beer Three pounds of loaf sugar five gallons of water with enough of essence of spruce to give it a flavour, a cup of good yeast, a little lemon peel if you choose & when fermented bottle it up close. Common malt beer A handful of hops to a pail full of water, a pint of bran, half pint of molasses a cup of yeast & a spoonful of ginger
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Ginger Pop Take cream of Tartar one pound One and a half ounce of ginger seven pds of white sugar One drachm of essence of lemon Six gallons of water Half pint of yeast - Mix it together tie the corks down Spruce Beer Three pounds of loaf sugar five gallons of water with enough of essence of spruce to give it a flavour, a cup of good yeast, a little lemon peel if you choose & when fermented bottle it up close. Common malt beer A handful of hops to a pail full of water, a pint of bran, half pint of molasses a cup of yeast & a spoonful of ginger
Szathmary Culinary Manuscripts and Cookbooks
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