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Ginger Beer
From Cassell's dictionary of cookery, 1892
Serves 20
The ginger-beer will be ready for use in two days. Sufficient for three dozen and a half ginger-beer bottles.
Presented as published in 1892. 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
581Calories
8 gProtein
135 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories581 kcal
Protein8.1 g
Carbohydrates135 g
Fiber6.1 g
Sugars58 g
Total Fat2.7 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium1076 mg
Potassium294 mg
Calcium309 mg
Iron32 mg
Magnesium32 mg
Phosphorus76 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
Choline14 mg
Caffeine0 mg
Water404 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 600. The excerpt below is the record exactly as published.
Ginger Beer. — Put the thinly-peeled rind of four lemons into a large earthen pan with the strained juice, two ounces of bruised ginger, two and a half pounds of loaf sugar, and half an ounce of cream of tartar. Pour over these ingredients two and a half gallons of boiling water, and, when lukewarm, add two table-spoonfuls of fresh brewer's yea.s
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