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English cookbook, ca. 1824
Page 33
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Hop Beer To 5 Gallons of cold water add a quart basin as full as it will hold of Hops or about 2 ounces - +3 pints of Wheat [Oman?] and 1/2 a pint of Barley - Boil all together two hours or till the hops are entirely sunk to the bottom of the boiler - then strain the liquor off with a [?] and stir in two quarts of [?] - let it stand, and when quite warm but not hot, pour into it a [gill?] of good yeast, stirring it about for some time - after which leave it 12 or 10 hours to work then take off the head and turn it, leaving the [hung?] out for two days, or a day and 1/2 if it works very well. then hang it up tight and in 3 days it will be fit for use - [?] of [?] and barley 5 [?] [?] [?] [?] [?]
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Hop Beer To 5 Gallons of cold water add a quart basin as full as it will hold of Hops or about 2 ounces - +3 pints of Wheat [Oman?] and 1/2 a pint of Barley - Boil all together two hours or till the hops are entirely sunk to the bottom of the boiler - then strain the liquor off with a [?] and stir in two quarts of [?] - let it stand, and when quite warm but not hot, pour into it a [gill?] of good yeast, stirring it about for some time - after which leave it 12 or 10 hours to work then take off the head and turn it, leaving the [hung?] out for two days, or a day and 1/2 if it works very well. then hang it up tight and in 3 days it will be fit for use - [?] of [?] and barley 5 [?] [?] [?] [?] [?]
Szathmary Culinary Manuscripts and Cookbooks
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