| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
New Orleans |
Beverage |
1 |
Servings |
INGREDIENTS
| 1 |
|
Ginger root |
| 1 |
|
Lemon; grated rind only |
| 2 |
oz |
Cream of tartar |
| 1 1/2 |
lb |
Sugar |
| 1 |
ga |
Boiling water |
| 1 |
pk |
Yeast |
INSTRUCTIONS
I have never tried these recipes myself. I found them in my recipe
database. Have Fun!
Grate and thoroughly mash the ginger root in a bowl. Place in a large pot
and add all ingredients except the yeast. Stir until sugar and cream of
tartar is dissolved. Allow mixture to cool, then add yeast which has been
started ( dissolved) in a little lukewarm water. Cover tightly for 6 hours,
then filter first through a tea strainer or similar, then through cloth.
Bottle and cap tightly, sealed. Place in dark, cool (60 degree) place for
two weeks. Chill fully before opening to drink.
Source: Leon Soniat, New Orleans Times-Picayune 28 Aug 1980
ROBERT.FOSTER@NASHVILLE.COM
(ROBERT FOSTER)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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