Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Quick Ale

('Quick' as in 'lively') Bottled ale with raisins or wheat-corns added. "After a while this will drink exceeding quick and pleasant" (Digby 1669). The adding of additional sugary material causes a secondary fermentation in the bottle, releasing carbon dioxide and producing a lively 'fizz', this is exactly the principle behind Champagne.

Original Receipt in 'The Closet Of Sir Kenelm Digby Knight, Opened ' (Digby 1669)

When small Ale hath wrought sufficiently, draw into bottles; but first put into every bottle twelve good raisins of the Sun split and stoned; Then stop up the bottle close, and set it in sand (gravel) or a cold dry Cellar. After a while this will drink exceeding quick and pleasant. Likewise take six Wheat-corns, and bruise them, and put into a bottle of Ale; it will make it exceeding quick and stronger.

MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...



COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018