Recipes > Beverages > Ginger-Pop



  • 1 gallon of water
  • 12 ounces of brown sugar
  • 1 ounce of bruised ginger
  • 2 ounces of cream of tartar
  • 1/2 gill of fresh yeast


Put a very clean pot containing the water to boil on the fire, and as soon as it begins to boil, add the brown sugar, ginger, and cream of tartar; stir well together; pour the whole into an earthen pan, cover it over with a cloth, and let the mash remain in this state until it has become quite cold; then stir in the 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; 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 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.


Print recipe/article only


A Plain Cookery Book for the Working Classes (1852).

comments powered by Disqus