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Dandelion Beer
From Consult me, 1902
Serves 8
It is very good for the liver and digestion.
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
234Calories
0 gProtein
60 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories234 kcal
Protein0.2 g
Carbohydrates60 g
Fiber0.4 g
Sugars57 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium17 mg
Potassium623 mg
Calcium19 mg
Iron0.3 mg
Magnesium7.5 mg
Phosphorus3.4 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6.8 mg
Vitamin A0.1 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
Folate1.8 mcg
Choline1.7 mg
Caffeine0 mg
Water487 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 193. The excerpt below is the record exactly as published.
DANDELION BEER.— Dan- delion root, lb. to 1 gallon of water ; boil well, and when cooled new milk warm, add 1 lb. sugar, 1 oz. ginger, a lemon, and 1 oz. cream of tartar. Add a little yeast
Cook this with the app: pantry check, scaling, and the assistant.