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📝 Description
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🥘 Ingredients
2-1/2 lbs. of loaf sugar, 1-1/2 oz. of bruised ginger, 1 oz. of cream of tartar, the rind and juice of 2 lemons, 3 gallons of boiling water, 2 large tablespoonfuls of thick and fresh brewer's yeast.
👨🍳 Method
Peel the lemons, squeeze the juice, strain it, and put the peel and juice into a large earthen pan, with the bruised ginger, cream of tartar, and loaf sugar. Pour over these ingredients 3 gallons of boiling water; let it stand until just warm, when add the yeast, which should be thick and perfectly fresh. Stir the contents of the pan well, and let them remain near the fire all night, covering the pan over with a cloth. The next day skim off the yeast, and pour the liquor carefully into another vessel, leaving the sediment; then bottle immediately, and tie the corks down, and in 3 days the ginger beer will be fit for use. For some tastes, the above proportion of sugar may be found rather too large, when it may be diminished; but the beer will not keep so long good.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried making Mrs. Beeton's Ginger Beer this week, and I must say, the process was a delightful journey back in time. I found myself in the kitchen, measuring out loaf sugar and bruising ginger, feeling like a character in a Victorian novel. The most surprising part was the sheer amount of sugar—it seemed like a lot, but it dissolved beautifully into the boiling water, creating a syrupy base that smelled divine. I was initially skeptical about the cream of tartar, but it seemed to do the trick in clarifying the mixture. This recipe is perfect for anyone seeking a comforting, nostalgic activity. The process of skimming the yeast and bottling the beer felt incredibly satisfying, like a slow, mindful ritual. After just three days, I had a refreshing, homemade ginger beer that tasted like a warm hug in a glass. It's not just a drink; it's a experience. I'll definitely be making this again, perhaps with a slight reduction in sugar for a more modern palate. But for now, I'm enjoying the vintage charm, one fizzy sip at a time.
