Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea ginger root
1 ea lemon, grated rind of
2 oz cream of tartar
1 1/2 lb sugar
1 ga water, boiling
1 ea yeast, envelope

Grate and thoroughly mash the ginger root in a bowl. Place in a large pot
and add all ingredients except the yeast. Stir until sugar and cream of
tartar is dissolved. Allow mixture to cool, then add yeast which has been
started ( dissolved) in a little lukewarm water. Cover tightly for 6 hours,
then filter first through a tea strainer or similar, then through cloth.
Bottle and cap tightly, sealed. Place in dark, cool (60 degree) place for
two weeks. Chill fully before opening to drink. Source: Leon Soniat, New
Orleans Times-Picayune 28 Aug 1980 Recipe date: 08/28/80

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NYC Nutrilink: N0^00000
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