Do you remember your mum making fresh homemade ginger beer in the summer?

Margaret of Gosnells called in with not one but two recipes!

This one comes from a 1930s encyclopaedia.

2 lemons

1 pound sugar

3/4 oz yeast

1 slice of bread

1 oz ginger

4 quarts boiling water

Slice the lemons. Add sugar and ginger (bruised), then the water. Spread the yeast on the bread, and when the water mixture has cooled to blood temperature, place the bread on the top. Leave 24 hours then strain into bottles. Tie down lids or corks to prevent popping open. It will be ready to use in 3-4 days.

Listen here for Margaret’s other recipe.

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