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SASPARILLA BEER RECIPE
1 POUND SASPARILLA, ONE QUARTER POUND OF GUAICUM BARK, 4 OUNCES
LICORICE ROOT, 1 AND ONE HALF OUNCES OF ANISEED, 1 OUNCE OF
MEZERON ROOT,
ONE QUARTER OUNCE OF CUT CLOVES, 3 AND ONE HALF POUNDS OF SUGAR,
9 QUARTS OF
WATER, MIX IN A LARGE CLEAN CONTAINER, SHAKING DAILY UNTIL
FERMENTATION BEGINS. THEN LET STAND 2 WEEKS.
Where learned: MICHIGAN ; DETROIT
James Callow Keyword(s): SARSAPARILLA
| Subject headings: | Food Drink -- Alcoholic beverage Fermented |
Date learned: 10-00-1974