Persimmons Beer

Ingredients

• Persimmons
• cornmeal
• warm water
• boiling water

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

1. Mix together the persimmons and one-third of their quantity of cornmeal.

2. Divide the mixture into loaves and bake in a slow oven at 300°F (150°C) until firm and hard.

3. Place the loaves in a clean tub and pour enough warm water over them to soften.

4. Mash the loaves into a thin dough.

5. Add as much boiling water as there is dough, stir well, and strain through a sieve.

6. Pour the strained mixture into a keg or barrel and let it sit for two to three days until ready to use.