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Mary Carnegie and Susan Gillespie cookbook, 1804-1905

Page 63

Ginger Beer [Palgandy?] called Pop 63
3 Oz. ground Ginger
7 Oz. Cream of Tartar
3 pounds brown Sugar or white if preferred
4 1/2 gallons boiling water
Mix all together and Stir occasionally for six hours. then add 4 tablespoonfuls of yeast let it stand for 10 hours and Bottle it - English measure - 
Mrs MS - 

Ginger Water Mrs Stewart St [Fat?]
1 Lib and 1/2 Lump Sugar - 1 Ounce and 1/2 of best Ginger. The Rhind of 1 Lemon pard as thin as possible and the Juice of half a Lemon. pour over the above Ingredients 4 Scotch Pint. of Boiling Water and let it stand till milk warm add 2 table spoonfuls of good yeast let all stand 12 hours then bottle it and it may be used next day -

[Hosse?] Radish Sauce
Mix a tea spoonful of mustard a table spoonful of vinager & three of cream add a little Salt and as much finely grated horse radish as will make the sauce the consistency of Bread Sauce -

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Ginger Beer [Palgandy?] called Pop 63 3 Oz. ground Ginger 7 Oz. Cream of Tartar 3 pounds brown Sugar or white if preferred 4 1/2 gallons boiling water Mix all together and Stir occasionally for six hours. then add 4 tablespoonfuls of yeast let it stand for 10 hours and Bottle it - English measure - Mrs MS - Ginger Water Mrs Stewart St [Fat?] 1 Lib and 1/2 Lump Sugar - 1 Ounce and 1/2 of best Ginger. The Rhind of 1 Lemon pard as thin as possible and the Juice of half a Lemon. pour over the above Ingredients 4 Scotch Pint. of Boiling Water and let it stand till milk warm add 2 table spoonfuls of good yeast let all stand 12 hours then bottle it and it may be used next day - [Hosse?] Radish Sauce Mix a tea spoonful of mustard a table spoonful of vinager & three of cream add a little Salt and as much finely grated horse radish as will make the sauce the consistency of Bread Sauce -