Re: [Mid] Recipe request.

At 11:49 4/16/97 -0500, Wes Will wrote:
>Greetings!
>
>I am seeking a simple, non-fermenting version of "ginger beer". I've
>already thought of all the things like, "If it's not fermented, it isn't
>beer.", and a bunch (if not all) of the obvious truisms and jokes. (Hush,
>Bran~.) I really need the straight talk on this recipe, if someone has it.

Wes, I know that this is waaaaay late for the Return of the Dragon, but it
took some time to find the book.

It's called "A Lemon Drink" and the author dates it to "19th century"

=============================begin
quote=============================================
"More refreshing than a dipper of water."
This receipt was frequently found in the older cookbooks and was described
as a good drink for the farmer's wife to carry out to the men in the field
on a hot day.

4 lemons
4 pounds sugar
4 oz ground ginger root
1 cake compressed yeast
1 slice nut-brown toast

Peel the lemon thinly, and cut into thin skices. Mix the sugar and ginger
root together. Add to the lemon slices. Let stand for a few hours. Add the
water and let stand until cool. Set the yeast on the toast and float on the
surface. Let stand from 4 to 6 hours, stirring frequently, remove the toast,
and strain the liquid into sterilized bottles. Cork tightly and lay the
bottles on their side for 12 hours. Store in a cool place.
==============================end
quote==============================================

The book it's from is Gertrude Wilkinson's _The Attic Cookbook_ copyright 1972
ISBN 014 061.610 1

==============================begin
caveats==========================================
1) I'm guessing the something like zwieback would work for the nut-brown
toast, since all it does is keep the yeast cake up out of the liquid.

2) I have *no idea whatsoever* how much water to use. A SWAG is at least a
couple of gallons. based on dissolving 4 pounds of sugar.

3) I also have no idea how hot the water should be. Obviously, it *is*
heated somewhat, since you're supposed to let it cool before you add the yeast.

4) It *is* yeasted, so it _may_ actually be lightly alcoholic, but if it's
what was taken to the farm workers in the field, I'd be surprised if it's
any more alcoholic than, say, two- or three-day-old apple juice that wasn't
under continual refrigeration.

5) but then, I've never tried brewing, so I may be all wrong. 8-)

Please do let me know if you try it, and how it turns out.

Madrugada

Barbara Johannessen Bailey svea@execpc.com
"It don't mean a thing if it ain't got that certain je ne sais quoi"
                                     Peter Schickele

From: Barbara Johannessen Bailey <svea@execpc.com>
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Received on Fri May 2 11:00:08 1997