Name: To Mulcc China Ale
Ingredients: 6 gallons of ale; ¼ pound of china-root, thinly sliced; ¼ pound of coriander seeds, bruised

To Mulcc China Ale

Ingredients

6 gallons of ale
¼ pound of china-root, thinly sliced
¼ pound of coriander seeds, bruised

Directions

Hang the china-root and coriander seeds in a coarse linen bag inside the ale vessel.
Allow the ale to ferment until it has finished working.
Let it 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

China-root: Adds its distinctive flavour and aroma to the ale during fermentation.
Coriander seeds: Contribute a citrusy, aromatic note to the ale as they steep in it.
Ale: Forms the base liquid that the flavourings infuse and ferment in.

“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.