Regency Dish: Ginger Beer

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GINGER BEER Bruise or slice two ounces of ginger and put it in an earthen pan with three ounces of cream of tartar the rind and juice of two lemons and two pounds of Jump sugar then pour on it two gallons of boiling water stir it well together and let it stand until it is just blood warm then stir in a table spoonful of thick yeast and let it stand until the next day with a cloth over it then take off the scum from the top and pour it through a bag or fine sieve leaving the settling at the bottom put the clear li quor into half pint soda water bottles
cork them down very tight and tie them over with string to keep the corks from flying out lay them on their sides and in a few days if the weather is warm they will be up and fit to drink if the weather is cold it will take longer to get up If you wish it to be up very quick bottle the settling with it and it will be up in one day but it is far better to bottle it quite clear and give it time to get up when it will be excellent

This recipe appeared in The Practical Confectioner, Embracing the Whole System of Pastry, and Confectionery, in All Their Various Branches; Containing Upwards of 260 Genuine and Valuable Receipts, (1822).

We shared another recipe for ginger beer in the past: Regency Dish: How to make Ginger Beer 

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