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Drink

To Make China Ale

A fermented ale flavored with sliced china-root and bruised coriander seeds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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To Make China Ale

Ingredients

Directions

  1. Hang the china-root and coriander seeds in a coarse linen bag inside the ale vessel.

  2. Let it sit until fermentation is complete.

  3. Allow it to stand for 14 days before bottling.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Ale
Forms the liquid base that the botanicals flavour as it sits.
China-root
Adds its earthy, bitter flavour to the ale during steeping.
Coriander seeds
Contribute a citrusy, aromatic note to the finished ale.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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