Adapted from William Woys Weaver's "Saurerkraut Yankees", published in Philadelphia by the University of Pennsylvania Press in 1983, pp130-131. Handed out at the "Joseph Schneider Haus", Kitchener, Ontario, Canada "Mix 1 1/2 pounds of white sugar with 3 ounces of grated ginger. Grate the rinds of two lemons and add. Place these ingredients in a large crock and pour 2 gallons of boiling water over them. When this cools to lukewarm, strain and add the juice of the lemons and 2 heaping tablespoons of strong yeast. Make the beer in the evening, let it stand over night, then pour into jars or tightly corked bottles in the morning."
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