Nettle Beer
Maude Grieve, Culinary Herbs and Condiments (London: William Heinemann, 1933)
Home Studies Collection, Manchester Metropolitan University Special
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- 2 Lemons
- a handful of Fresh Nettle tops
- 1 Teaspoon Ground Ginger
- 1 lb Brown Sugar
- 1 gallon water
Take a quantity of young, fresh nettle tops and boil in 1 gallon of water, with the juice of the two lemons crushed ginger, and sugar. Fresh yeast is floated on toast in the liquor, when cold, to ferment it, and when it is bottled, the result is a specially wholesome sort of ginger-beer.