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 Beer flavoured with fruit, especially elderberies. Known by this name at least since W. Ellis’ London & Country Brewer’ of 1743.  Original Receipt from ‘The Flowing Bowl‘, by Edward Spencer, 1903“Life without Ebulum,” writes a friend, an instructor of youth in the ingenuous arts, in forwarding me the recipe, “is a void to most people who have not cultivated the eringo root in their back gardens.” I have never tasted ebulum, preferring my ale neat and unadorned, but this is how to prepare Ebulum. To a hogshead of strong ale take a heap’d bushel of elderberries, and half a pound of juniper berries beaten; put in all the berries when you put in the hops, and let them boil together till the berries break in pieces; then work it up as you do ale. When it has done working, add to it half a pound of ginger, half an ounce of cloves, as much mace, an ounce of nutmegs, and as much cinnamon grosly beaten, half a pound of citron, as much eringo root, and likewise of candied orange-peel. Let the sweetmeats be cut in pieces very thin, and put with the spice into a bag, and hang it in the vessel when you stop it up. So let it stand till ’tis fine, then bottle it up, and drink it with lumps of double-refin’d sugar in the glass. 2018  |
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