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Ginger Beer
From The household gas cookery book, 1900
Serves 20
Ready for use in two days.
Presented as published in 1900. 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
588Calories
8 gProtein
137 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories588 kcal
Protein8.1 g
Carbohydrates137 g
Fiber6.1 g
Sugars58 g
Total Fat2.7 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium1078 mg
Potassium651 mg
Calcium310 mg
Iron32 mg
Magnesium33 mg
Phosphorus77 mg
Zinc0.5 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.3 mg
Folate152 mcg
Choline15 mg
Caffeine0 mg
Water405 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 102. The excerpt below is the record exactly as published.
Ginger Beer. — Peel four lemons very thinly. Put the strained juice with the peel into a large earthenware pan, with two and a-half pounds of loaf sugar, three ounces of bruised ginger, and two ounces of cream of tartar. Pour over these in¬ gredients two and a-half gallons of boiling water, allow it to cool, when add two tablespoonfuls of fresh brewers’ yeast
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