vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chilli Beer
From Mrs. Maclurcan's cookery book, 1899
Serves 6
Presented as published in 1899. 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
613Calories
2 gProtein
156 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories613 kcal
Protein2 g
Carbohydrates156 g
Fiber1.2 g
Sugars151 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium14 mg
Potassium185 mg
Calcium13 mg
Iron0.4 mg
Magnesium6.9 mg
Phosphorus31 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate107 mcg
Choline1.6 mg
Caffeine0 mg
Water316 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 135. The excerpt below is the record exactly as published.
CHILLI BEER. Mode. — Six or eight chillies boiled in two quarts, of water with a saltspo'onful of rice for two hours. Have ready a bucket-, in which are two pounds of sug§,r and a dessertspt)onful of cream of tartar, pour the above^on to this and aj:d sufficient cold water to fill tl^e bucket, and a tumbler of^beervor yeast
Cook this with the app: pantry check, scaling, and the assistant.