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English cookbook, 1799
Page 86
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Ginger Beer To 10 Gallons of Water put 12 pound & a half of Loaf sugar, put into a large pan (or boiler) add the whites of 6 Eggs well beat, stir them well together, then set them over the fire, when near boiling, skim it very well - take half a pd or rather more whole Ginger a little bruised and put it (in a muslin bag) into the Liquor whilest boiling cool it 40 minutes pare very thin the rind of 10 or Lemons, put them in a large vessel, pour the boiling liquor upon them when it is nearly cold put it into a cask with 2 spoonsfouls of good fresh yeast, take off the white rind of the Lemon very clean then cut it in slices take out all the seeds, put the sliced lemon into the cask with the liquor, with half an ounce of Isinglass you need not to stir it but close it up the next day.
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Ginger Beer To 10 Gallons of Water put 12 pound & a half of Loaf sugar, put into a large pan (or boiler) add the whites of 6 Eggs well beat, stir them well together, then set them over the fire, when near boiling, skim it very well - take half a pd or rather more whole Ginger a little bruised and put it (in a muslin bag) into the Liquor whilest boiling cool it 40 minutes pare very thin the rind of 10 or Lemons, put them in a large vessel, pour the boiling liquor upon them when it is nearly cold put it into a cask with 2 spoonsfouls of good fresh yeast, take off the white rind of the Lemon very clean then cut it in slices take out all the seeds, put the sliced lemon into the cask with the liquor, with half an ounce of Isinglass you need not to stir it but close it up the next day.
Szathmary Culinary Manuscripts and Cookbooks
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