Ginger Beer from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Bruise and pound the ginger well, and put it into a bowl with the boiling water. Add the juice of a lemon and the well-grated zest. Add the cream of tartar and the sugar, mixing and stirring consta...
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Ingredients
- 2 Ounces of Bruised Ginger Root
- 2 Ounces of Cream of Tartar
- 4 Quarts of Boiling Water
- The Juice and Rind of a Lemon
- 1½ Pounds of Granulated Sugar
- A Tablespoonful of Yeast, or ¼ of a Cake
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