Ginger Pop

Water 5½ gallons
Ginger root bruised ¼ lb.
Tartaric acid ½ oz.
White Sugar 2½ lbs.
White of Eggs – 3 well beaten
Lemon oil 1 Teaspoon
Yeast 1 gill
Boil the root for 30 minutes in one gallon of the water.
Strain off & put the oil in while hot
– Mix –
Make over night &
in the morning skim & bottle
Keeping out the sediments.


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This collection of recipes has been digitized from an earlier transcription project and is for informational purposes only. This transcription has not been verified against the originals. Researchers interested in these letters should consult the original documents housed at the BC Archives.

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