Dandelion Beer
From The "Queen" cookery books: Pickles and Preserves, 1902
This is an old recipe that is less common today.
Presented as published in 1902. 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
5135Calories
22 gProtein
1307 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories5135 kcal
Protein22 g
Carbohydrates1307 g
Fiber26 g
Sugars1249 g
Total Fat8.7 g
Saturated Fat1.3 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat2.2 g
Cholesterol0 mg
Sodium797 mg
Potassium9388 mg
Calcium2290 mg
Iron43 mg
Magnesium1381 mg
Phosphorus636 mg
Zinc4.9 mg
Copper3.8 mg
Manganese9.3 mg
Vitamin D0 mcg
Vitamin C231 mg
Vitamin A3353 mcg
Vitamin E23 mg
Vitamin K5135 mcg
Vitamin B64.8 mg
Vitamin B120 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)2.1 mg
Niacin (B3)13 mg
Folate396 mcg
Choline296 mg
Caffeine0 mg
Water4447 g
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 44. The excerpt below is the record exactly as published.
Dandelion Beer. — Boil three quarts of fresh dan- delions in a gallon of water, strain, and add 21b. of sugar, or a pound of molasses. When milk warm, add a good tablespoonful of yeast
Cook this with the app: pantry check, scaling, and the assistant.