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Ginger Beer
From The complete cook book, 1900
Serves 9
Will be fit to drink after 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
517Calories
7 gProtein
120 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories517 kcal
Protein6.8 g
Carbohydrates120 g
Fiber4.8 g
Sugars51 g
Total Fat2.3 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium957 mg
Potassium651 mg
Calcium271 mg
Iron28 mg
Magnesium27 mg
Phosphorus62 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.2 mg
Folate122 mcg
Choline12 mg
Caffeine0 mg
Water344 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 152. The excerpt below is the record exactly as published.
GINGER BEER. A thoroughly good ginger beer is made as follows : One gallon of boiling water, one ounce of the best bruised ginger, the same quantity of cream of tartar, one pound of loaf sugar. Put all together and stir till the sugar is dissolved. Leave until it is warm as new milk, then add a dessertspoonful of yeast
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