Wolfgang Puck - Classic Recipe -- Ginger-Pop

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Classic Recipe -- Ginger-Pop

A PLAIN COOKERY BOOK FOR THE WORKING CLASSES (London, 1861)
by Charles Elme Francatelli, late Maitre d'Hotel and chief cook to her Gracious Majesty Queen Victoria Put a very clean pot containing a gallon of water to boil on the fire, and as soon as it begins to boil, add twelve ounces of brown sugar, and one ounce of bruised ginger, and two ounces of cream of tartar; stir well together; pour the whole into an earthen pan, and cover it over with a cloth, and let the mash remain in this state until it has become quite cold; then stir in half a gill of fresh yeast; stir all well together until thoroughly mixed, cover the pan over with a cloth, and leave the ginger-beer in a cool place to work up; this will take from six to eight hours; the scum which has risen to the top must then be carefully removed with a spoon without disturbing the brightness of the beer, and it is then to be carefully poured off bright into a jug with a spout, to enable you easily to pour it into the bottles. These must be immediately corked down tight, tied across the corks with a string, and put away, lying down in the cellar. The ginger-pop will be fit to drink in about four days after it has been bottled. Courtesy of FoodReference.com.

This news arrived on: 07/23/2007

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