Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site watmum.UUCP Path: utzoo!watmath!watnot!watmum!tjsmedley From: tjsmedley@watmum.UUCP (Trevor J. Smedley) Newsgroups: net.cooks Subject: Re: Ginger Beer Message-ID: <322@watmum.UUCP> Date: Thu, 7-Nov-85 17:06:16 EST Article-I.D.: watmum.322 Posted: Thu Nov 7 17:06:16 1985 Date-Received: Fri, 8-Nov-85 06:12:49 EST Reply-To: tjsmedley@watmum.UUCP (Trevor J. Smedley) Organization: U of Waterloo, Ontario Lines: 19 This is from "Out of Old Nova Scotia Kitchens" by Marie Nightingale GINGER BEER 1 ounce ginger roots 1 teaspoon cream of tartar 1 pound sugar 1 lemon, rind and juice 1 gallon boiling 1 ounce yeast Break the dry ginger roots and add the cream of tartar, sugar and grated lemon rind. Pour over the boiling water and stir until the sugar is dissolved. Let stand until just warm. Stir in the yeast and lemon juice. Cover and set in a warm place to ferment for 24 hours. Skim off the yeast and bottle. Let it rest for 3 days before using. Note: The gallon is probably an Imperial gallon = 160 fluid ounces = 5 American quarts.