Ginger Beer (2)

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 (2).

Water, ten gallons; nice lump sugar, twelve and one-half pounds; bruised ginger root, one-half pound; the whites of six eggs; yeast, two tablespoonfuls; lemons sliced, ten; one-half ounces isinglass. Put the ginger in some of the water to obtain the strength; then strain into the balance of the water, in which the sugar has been dissolved. The isinglass must be dissolved by heat, having been soaked overnight. The sliced lemons, having been well squeezed, may be added, and the yeast put in, the isinglass also. When all is mixed, let stand three or four hours, then skim off the lemons, and squeeze out the juice, and strain all into a keg, or bottle, as preferred.