table beer
(from Confederate Receipt Book. A Compilation of over One Hundred Receipts, Adapted to the Times, published by West & Johnson, 1863)
Ingredients:
(from Confederate Receipt Book. A Compilation of over One Hundred Receipts, Adapted to the Times, published by West & Johnson, 1863)
Ingredients:
8 quarts water
1 lb. treacle (molasses)
1/4 oz. ginger
2 bay leaves
yeast
Instructions:
To eight quarts of boiling water put a pound of treacle, a quarter of an ounce of ginger and two bay leaves, let this boil for a quarter of an hour, then cool, and work it with yeast as other beer.
another receipt
(from Confederate Receipt Book. A Compilation of over One Hundred Receipts, Adapted to the Times, published by West & Johnson, 1863)
Ingredients:
(from Confederate Receipt Book. A Compilation of over One Hundred Receipts, Adapted to the Times, published by West & Johnson, 1863)
Ingredients:
2 gallons of water, twice
1 quarts molasses
1 pint yeast
1 tbsp. cream of tartar
2 lbs. of coarse brown sugar
2 ounces hops
Instructions:
Eight quarts water, one quart molasses, one pint yeast, one tablespoonful cream of tartar, mixed and bottled in twenty-four hours; or, to two pounds of coarse brown sugar add two gallons of water, and nearly two ounces hops. Let the whole boil three quarters of an hour, and then work as usual It should stand a week or ten days before being drawn, and will improve daily afterward for a moderate time.
Note: Treacle is a Southern term for molasses.
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