Now this recipe (from the same newspaper source as the previous two days) triggered a real trip down memory lane for me, on account of one of the ingredients.
1 breakfast cupful of linseed,
1 breakfast cupful of hops,
1 lb. of sugar
1 oz stick of spanish
Half-penny worth of yeast (either brewer’s or German)
1 gallon water.
Put lemon sliced into a pan with linseed, hops, spanish (bruised), sugar and water. Boil 20 min. Strain into a vessel. Let stand until just warm and add the yeast. Stir the contents well, place in a warm place, and cover with a cloth. After 24 hr. skim off the yeast and pour off the liquor carefully into another vessel, leaving the sediment. Bottle immediately and in three days the beer is fit for use.
For some tastes the above portion of sugar may be found too large. It may be diminished but the beer will not keep so long.
When in season, a cupful of nettle tops and a few dandelion flowers may be boiled with the other ingredients if liked.
The ingredient is of course ‘spanish’. It is a particularly northern word for liquorice – I don’t know that it is used outside
Why liquorice is called ‘spanish’ is a mystery. There is a particular
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