Ginger Beer

Biere de Gingembre

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 2 Ounces of Bruised Ginger Root
  • 2 Ounces of Cream of Tartar
  • 4 Quarts of Boiling Water
  • The Juice and Rind of a Lemon
  • Pounds of Granulated Sugar
  • A Tablespoonful of Yeast, or ¼ of a Cake


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 constantly. When it is luke warm add the yeast, dissolved in a little water. Mix well and cover tightly, and let it stand for six hours. Then strain it and put it into bottles with patent tops, and keep in a cool place. It effervesces rapidly if not kept most securely corked.