Photo: joneser005FROM: 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.
Root Beer...ever wonder why root beer candies are barrel-shaped? Read on...
This recipe is NOT RECOMMENDED...read on...
Sarsaparilla root, and dry sassafras bark, of each, one-fourth pound; wintergreen leaf and stem, three ounces; yeast, one-half pint; molasses, one and one-fourth gallons; water, sixteen gallons, or enough to fill a common strong beer barrel, if for draft; if not, bottle. Bruise the roots, bark, and leaves, and boil to get the strength in five gallons of the water; then strain into the keg, if not to be bottled, and add the molasses; and when cooled to 65° or 60°, put in the yeast and let stand two hours, when the keg is to be filled with the balance of the water. If it is to be bottled, this can be done in a tub, or jar, covering over, to allow it to work for five or six hours, then bung the bottle as the case may be. It will be found a very valuable alternative for spring or summer drink. Dandelion or any other root desired may be added or substituted to suit any special case in the line of alternatives. (Remember, be certain of the quality of your sources for the roots, leaves and bark. Only use if you certain they are free of contaminants like pesticides and so on!).
If you use this recipe and you do bottle it , please do so safely. Leave empty space in the bottle for expansion being cautious not to let the bottle explode. Treat your mixture with respect and caution after adding the yeast!
Click here for information on carbonation.
Root Beer...ever wonder why root beer candies are barrel-shaped? Read on...
This recipe is NOT RECOMMENDED...read on...
Sarsaparilla root, and dry sassafras bark, of each, one-fourth pound; wintergreen leaf and stem, three ounces; yeast, one-half pint; molasses, one and one-fourth gallons; water, sixteen gallons, or enough to fill a common strong beer barrel, if for draft; if not, bottle. Bruise the roots, bark, and leaves, and boil to get the strength in five gallons of the water; then strain into the keg, if not to be bottled, and add the molasses; and when cooled to 65° or 60°, put in the yeast and let stand two hours, when the keg is to be filled with the balance of the water. If it is to be bottled, this can be done in a tub, or jar, covering over, to allow it to work for five or six hours, then bung the bottle as the case may be. It will be found a very valuable alternative for spring or summer drink. Dandelion or any other root desired may be added or substituted to suit any special case in the line of alternatives. (Remember, be certain of the quality of your sources for the roots, leaves and bark. Only use if you certain they are free of contaminants like pesticides and so on!).
If you use this recipe and you do bottle it , please do so safely. Leave empty space in the bottle for expansion being cautious not to let the bottle explode. Treat your mixture with respect and caution after adding the yeast!
Click here for information on carbonation.
Posts
No comments:
Post a Comment