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American cookbook, 1886
Page 12
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Table spoonsful of zest, & the juice of the 2 Dozen lemons, half an ounce of isinglass, do not stir it, close it next day, & you may bottle it in two or three weeks. Another receipt for making Ginger Beer. Take one gallon of cold water and one ounce of ginger well bruised: let it boil, then add the juice of one lemon, half the rind, & one lb of loaf sugar Let it boil one hour, then put it into
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Table spoonsful of zest, & the juice of the 2 Dozen lemons, half an ounce of isinglass, do not stir it, close it next day, & you may bottle it in two or three weeks. Another receipt for making Ginger Beer. Take one gallon of cold water and one ounce of ginger well bruised: let it boil, then add the juice of one lemon, half the rind, & one lb of loaf sugar Let it boil one hour, then put it into
Szathmary Culinary Manuscripts and Cookbooks
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