vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cream Beer
From Twentieth century home cook book, 1905
Serves 7
Use two tablespoonfuls of syrup in a tumbler of ice-water.
Presented as published in 1905. 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
570Calories
0 gProtein
148 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories570 kcal
Protein0.3 g
Carbohydrates148 g
Fiber0.8 g
Sugars146 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.1 mg
Potassium44 mg
Calcium15 mg
Iron0.2 mg
Magnesium4.8 mg
Phosphorus4.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.1 mcg
Choline1.5 mg
Caffeine0 mg
Water228 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 29. The excerpt below is the record exactly as published.
Cream Beer. — Two and one-fourth pounds white sugar, two pounds of tartaric acid, and the juice of two lemons and three pints of water
Cook this with the app: pantry check, scaling, and the assistant.