Ginger Beer
From The Ocklye cookery book, 1909
Stone bottles are better than glass.
Presented as published in 1909. 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
8971Calories
9 gProtein
2325 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories8971 kcal
Protein9.2 g
Carbohydrates2325 g
Fiber17 g
Sugars2278 g
Total Fat9.9 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium616 mg
Potassium1381 mg
Calcium738 mg
Iron4.8 mg
Magnesium281 mg
Phosphorus143 mg
Zinc1.2 mg
Copper2.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C270 mg
Vitamin A5 mcg
Vitamin E1 mg
Vitamin K0.1 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.1 mg
Folate175 mcg
Choline56 mg
Caffeine0 mg
Water19432 g
As published
This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 54. The excerpt below is the record exactly as published.
GINGER BEER Ingredients Five gallons of water. Five pounds of loaf sugar. Three and half ounces of bruised Half a tablespoonful of yeast, ginger. Five lemons
Cook this with the app: pantry check, scaling, and the assistant.