vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cream Beer
From The household (of the Detroit free press), 1886
Serves 7
Presented as published in 1886. 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
662Calories
5 gProtein
161 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories662 kcal
Protein4.8 g
Carbohydrates161 g
Fiber0.4 g
Sugars146 g
Total Fat2.8 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol80 mg
Sodium39 mg
Potassium79 mg
Calcium27 mg
Iron1.5 mg
Magnesium11 mg
Phosphorus64 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.4 mcg
Vitamin C7.6 mg
Vitamin A34 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate40 mcg
Choline64 mg
Caffeine0 mg
Water233 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 391. The excerpt below is the record exactly as published.
CREAM BEER. Two and a quarter pounds of sugar, two ounces of tartaric acid, juice of one lemon, three pints of water. Boil five minutes ; when cold add the whites of three eggs, beaten, one cup of flour, an ounce of flavoring
Cook this with the app: pantry check, scaling, and the assistant.