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Beer (Herb)

Name: Beer (Herb)
Yield: 16 servings
Ingredients: two gallons of water; two large handfuls of nettles; a dozen roots of dandelion; one ounce of bruised root ginger; a pound and a half of sugar; two ounces of yeast

From Recipes for the million, 1891

Serves 16

Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

186Calories

2 gProtein

46 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories186 kcal

Protein2.1 g

Carbohydrates46 g

Fiber1.9 g

Sugars43 g

Total Fat0.6 g

Saturated Fat0.1 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium31 mg

Potassium132 mg

Calcium66 mg

Iron0.7 mg

Magnesium16 mg

Phosphorus38 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C6.7 mg

Vitamin A98 mcg

Vitamin E0.6 mg

Vitamin K161 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.6 mg

Folate89 mcg

Choline8.8 mg

Caffeine0 mg

Water493 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Recipes for the million (1891), page 17. The excerpt below is the record exactly as published.

BEER (HERB). — Put intotwo gallons of water two large handfuls of nettles, a dozen roots of dandelion (with leaves), and one ounce ot bruised root ginger. Boil for one hour, then strain through a sieve into a vessel. While hot, add a pound and a half of sugar, and let it stand till lukewarm. Meanwhile dissolve in sweetened lukewarm water two ounces of yeast

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