vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Ginger Beer
From Around-the-world cook book, 1913
Serves 9
Tie the corks down, and lay the bottles on their sides in the cellar. This is better at the end of a week than when newly made.
Presented as published in 1913. 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
524Calories
7 gProtein
122 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories524 kcal
Protein7.5 g
Carbohydrates122 g
Fiber5.6 g
Sugars51 g
Total Fat2.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium958 mg
Potassium678 mg
Calcium276 mg
Iron29 mg
Magnesium28 mg
Phosphorus71 mg
Zinc0.5 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C12 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)0.6 mg
Niacin (B3)7.6 mg
Folate149 mcg
Choline13 mg
Caffeine0 mg
Water361 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 101. The excerpt below is the record exactly as published.
GINGER BEER Green ginger, sliced thin, li/^ ounces. Yeast cake, %? Cream of tartar, 1 ounce, 298 AROUND-THE-WORLD COOK BOOK BEVERAGES Light-bro\vn sugar, 1 pound, Lemons, 2, Boiling water, 1 gallon
Cook this with the app: pantry check, scaling, and the assistant.