Ginger Beer (1)

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.



Today's topic will be beverages...



Ginger Beer (1).



(NOT RECOMMENDED FOR THE BEGINNER). One and one-fourth pounds loaf sugar, one lemon, two ounces best white ginger, one gallon boiling water, one tablespoonful German yeast, and one-half ounce cream of tartar. Peel the lemon; cut the inside in pieces. Crush the ginger, add the sugar and cream of tartar; pour over all the boiling water; stir well until the sugar is melted. Let it stand twenty-four hours to be quite cold, then stir in the yeast, which out be previously dissolved. Stir, and strain through a coarse cloth; then bottle, taking care the corks are secured. Keep in a cool place in hot weather.