Ginger Beer

Press, Volume CI, Issue 29871, 11 July 1962, Page 3

Ginger Beer

A letter requesting a recipe for old-fashioned ginger beer sent me searching back through old hand-written family recipes to find this very popular version. In the beautiful band-writing we never seem to find time for today, it is called “The Judge’s Ginger Beer.’’ It makes two gallons of a most refreshing drink.

Ingredients: 3J lb white sugar 3oz bruised whole ginger loz cream of tartar 1 teaspoon essence of lemon 2 gallons water joz compressed yeast Method: In a large bowl combine sugar, essence of lemon and cream of tartar. Hammer whole ginger to bruise it and add, then pour over almost two gallons of boiling water. Stir and stand until lukewarm. Cream joz yeast and beat it with one egg white and add to the lukewarm liquid. Stand to work for two days then strain through a muslin and bottle.

GINGER CORDIAL Ingredients: 4oz root ginger 2 pints water Thiniy pared rind of 1 'lemon Sugar Lemon juice

Method: Boil root ginger and the lemon skin in two pints of water for i hour, then strain. Measure and to each pint add lib sugar and the juice of one lemon. Boil 10 minutes, then cool. Skim and bottle.