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American cookbook, 1838-1851
Page 30
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Spring Beer take a small bunch of all or part of the following sweet fern Sasaparrilla princess pine winter green Sassafras and spice wood. boil them with two or three ounces of hops to three or four gallons of water and two or three raw potatoes pared and cut in slices. the strength of the roots and hops is obtained more thoroughly by boiling them in two waters for when the liquor is strongly saturated with the hops it will rather bind up the roots than extract the juices the roots should be boiled five or six hours the liquor should then be strained and a quart of mollasses put to three gallons of the beer. if you wish to have the beer very rich brown half a pound of bread and put in the liquor if the liquor is too thick dilute it with cold water when lukewarm put in a pint of fresh yeast that has no salt in it keep it in a temperate situation covered over but not so tight as to exclude the air entirely or it will not work when fermented keep it in a tight keg or bottle and cork it up
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Spring Beer take a small bunch of all or part of the following sweet fern Sasaparrilla princess pine winter green Sassafras and spice wood. boil them with two or three ounces of hops to three or four gallons of water and two or three raw potatoes pared and cut in slices. the strength of the roots and hops is obtained more thoroughly by boiling them in two waters for when the liquor is strongly saturated with the hops it will rather bind up the roots than extract the juices the roots should be boiled five or six hours the liquor should then be strained and a quart of mollasses put to three gallons of the beer. if you wish to have the beer very rich brown half a pound of bread and put in the liquor if the liquor is too thick dilute it with cold water when lukewarm put in a pint of fresh yeast that has no salt in it keep it in a temperate situation covered over but not so tight as to exclude the air entirely or it will not work when fermented keep it in a tight keg or bottle and cork it up
Szathmary Culinary Manuscripts and Cookbooks
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