Conference turris::cooks

>    I am looking for a recipe for Ginger Water.  My husband
>    remembers getting this to drink at someone's house
>    when he was in his early teens?    Anyone out there
>    heard of this or know how to make it?
    
    
Val,

not to be "indelicate", but can we have a time-frame and region of the
country or continent for this?  The reason is that I can think of several 
other phrases this MIGHT be akin to such as "ginger tea" and "ginger beer"
(as is sold by Schwepps WHEN you can find it - NOT alcoholic, but quite nice
and brisk, although carbonated)....if we have a general time-frame and
region maybe we can find what you are looking for....

				D

    New England - specifically Vermont/New Hampshire - in the
    early 60's.  And it was NOT carbonated, or a "beer" version.
    
    That's what seems so strange, at least to me!  It was
    basically flavored water.
    
    Does any of this help?
    
    Val

>    New England - specifically Vermont/New Hampshire - in the
>    early 60's.  And it was NOT carbonated, or a "beer" version.
    
>    Does any of this help?
    
maybe.  Okay, my grandmother (Father's side) came from Pennsylvania and she
used to make what she called "ginger tea".  She added crystalized ginger to
hot water (to taste) and then served it as a "digestive" (Nana was a little
"strange" but I used to love to hang out with her).  She added additional
sugar and some lemon juice (to taste again).  IF this "tea" was cooled and 
served chilled, it might be sorta what you are talking about...do ya think?
Sounds refreshing to me..

Anyway, she used LOTS of crystalized ginger (a major investment these days)
to a pot of water and sorta just tossed it in, no measuring for her!  I
think you might want to use fresh slices of ginger and add sugar to taste.
You can buy a chunk of fresh ginger, cut a chunk off, slice paper-thin and
steep just like making tea....a wild guess on quantities would be just that
and I think you can eyeball it, sniff it, and taste it to get the right
amount of sliced ginger to water ratio.  After steeping for 10 minutes or
so, strain it and add sugar and a squeeze of fresh lemon to taste...cool
in a covered container and see if it works.

The phrase "ginger water" sorta sounds to me like "rose water", a "refreshment"
used in the summer during the early part of this century - it would be made
very much as I've suggested you make the ginger tea...

    Val, what part of NH and VT are you talking about?
    
    Rick

    I'm not sure.  Hey, what do you remember from being 12 or 13?
    Certainly not the locations of where you visited.  This, of
    course, makes life more diffficult, as "on a farm somewhere"
    isn't real clear  . . . .  but, that's all he can remember.
    
    Sounds like experiment time - I'll post the results after I
    try one or both of the suggested methods.
    
    Val

I'm looking for recipes for switchel, which is a drink that was used
in days past by workers in the fields. I have read that the Shakers
called it "haying water".

The source that I read ("The Shaker Cookbook", by Caroline B. Piercy,
1953) lists the following ingredients for switchel:

	4 cups sugar (or 3 cups maple syrup)
	2 cups molasses
	2 teaspoons powdered ginger
	2 gallons cold water	

	(Stir all ingredients until blended, then chill).

I think some switchel recipes call for vinegar. If you have a switchel recipe
that is different from the above, please post it.

				Thanks!

You're right about the vinegar. Back in the 50's I did some farm work and the
"regulars" made and had switchel available all summer in the fields (upstate
NY). Unfortunately, I don't have the recipe, and most of these people are
all dead and gone now.

-Jack

    HAYMAKERS SWITCHEL
    
    2 QTS HOT WATER
    1 CUP SUGAR
    1/2 CUP MOLASSES 
    1/2 CUP VINEGAR
    1/2 TSP VINEGAR
    
    STIR WELL AND COOL.  GREAT COOLER FOR HOT DAYS.
    

>    1/2 CUP MOLASSES 
>    1/2 CUP VINEGAR
>    1/2 TSP VINEGAR
             ^^^^^^^

There seems to be a misprint here.

Steve

    
    
    I stumbled accross this when looking for a punch recipe:
    
    	SWITCHEL
    
    	Combine:	1 cup maple syrup
    			3/4 cup vinegar
    			1/3 cup molasses
    			3/4 teaspoon ground ginger
    
    	Stir until well blended.  Add:
    
    			2 quarts cold water
    
    	Stir well and chill.

    
    What kind of vinegar... white, apple, red wine, herb ????
    
    bob
    

    
    
    
    	Since this seems to be a traditional New England recipe, I'd
    	guess cider vinegar.
    
    	/Brian/