SC - Root Beer - oop
Korrin S DaArdain
korrin.daardain at juno.com
Thu Sep 3 21:16:16 PDT 1998
Found theis recipes for Root beer during a search last night.
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Old Fashioned Root Beer
Categories: Beverage
Yield: 1 servings
1 Cake, compressed yeast
2 Ounces, sassafrass root
2 Ounces, juniper berries
1 Ounce, dandelion root
5 Pounds, sugar
1 Ounce, hops or ginger root
4 Gallons, water
2 Ounces, wintergreen
Wash roots well in cold water. Add juniper berries (crushed) and
hops. Pour 8 quarts boiling water over root mixture and boil
slowly 20 minutes. Strain through flannel bag. Add sugar and
remaining 8 quarts water. Allow to stand until lukewarm. Dissolve
yeast in a little cool water. Add to root liquid. Stir will. Let
settle then strain again and bottle. Cork tightly. Keep in a warm
room 5 to 6 hours, then store in a cool place. Put on ice as
required for use.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Root Beer
Categories: Beverage
Yield: 1 servings
5 qt Water
1/2 oz Burdock root, dried
1/2 oz Sarsaparilla root, dried
1/2 oz Spikenard root, dried
1/8 ts Yeast, granulated
1/4 oz Hops
1/2 oz Yellow dock root, dried
1/2 oz Sassafras root, dried
1 1/2 c Sugar
Simmer herbs in water for 30 minutes. Add sugar, stir to dissolve, and
strain into a crock. Cool to lukewarm, add yeast, and stir well. Cover
crock and leave to ferment for about an hour. Bottle as described in
Soft Drink Tips and store in a cool place. Makes about one gallon.
*** Notes included with the recipe: "Root beer extracts, usually in
an amount suitable for five gallons of beverage, are available from
Hires, Schilling, and other herb and spice purveyors. These yield a
drink that's very close in flavor to commercial root beers. Making
your own infusions, however, allows for experimentation and a
distinctive 'house' brew. Ours is less sweet than most."
Source: The Herb Companion, Aug/Sept 1990.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Root Beer
Categories: Beverage
Yield: 1 Batch
1 oz Sassafras
1 oz Allspice
1 oz Yellowdock
1 oz Wintergreen
1/2 oz Wild cherry bark
1/2 oz Coriander seeds
1 oz Hops
3 qt Molasses
1/2 ts Yeast
4 ga Cold water
[NOTE: the amount of yeast in our database was 1/2 pt yeast. That is
clearly a typo and so I guessed and changed it to 1/2 ts yeast. This
has not been tested!]
Mix together the sassafras, allspice, yellow dock, wintergreen, wild
cherry bark, coriander seeds, hops and molasses. Cover them with
boiling water, allow to stand for 24 hours, then filter, add the
yeast and cold water.
The beer will be ready in twenty-four hours. Bottle and seal.
"This is a recipe from a very old (1914) canning, preserving and
pickling book I have."
MMMMM
Korrin S. DaArdain
Kitchen Steward of Household Port Karr
Kingdom of An Tir.
Korrin.DaArdain at Juno.com
http://www.geocities.com/NapaValley/Vineyard/1709
_____________________________________________________________________
You don't need to buy Internet access to use free Internet e-mail.
Get completely free e-mail from Juno at http://www.juno.com
Or call Juno at (800) 654-JUNO [654-5866]
============================================================================
To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
============================================================================
More information about the Sca-cooks
mailing list