A recipe from 1870 states, ‘This is an excellent drink to take out into the fields at harvest time.”
I wonder if the harvesters thought it an ‘excellent drink‘. This was certainly a way of keeping them sober, at least, as it was a non-alcoholic use of hops!
- Three-quarters of an ounce (21 g) hops
- Half-ounce (14 g) bruised ginger
- 1.5 gallons water
- 1 lb (16 oz/450 g) best brown sugar.
- Boil the hops and the bruised ginger in the water for 25 minutes
- Add the sugar and boil for 10 minutes more
- Strain and bottle or put into a cask. It will be ready to drink when cold.
Source: Mrs E.M. Stratton (1870), quoted in Ann Johnson (2002) Old Recipes of Yorkshire, (p.60), published by Age Concern, Knaresborough.