Posted by: hearttohearthcookery | June 27, 2012

Dried, Bruised Ginger Root

Adding Ginger Root to Spruce Beer

I used my mortar and pestle to bruise dried ginger root until my tin cup was half full and then combined the ginger with the spruce twigs in the large kettle in the preparation of Spruce Beer.

Visit my website at:  www.hearttohearthcookery.com

Posted in culinary history, food history, kettles, receipts, recipes, Spruce Beer | Tags: , , ,

«
»

Leave a comment

Categories