Ginger Beer
From Hilda's "where is it?" of recipes, 1891
If yeast is unavailable, substitute with two bottles of beer.
Presented as published in 1891. 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
9095Calories
8 gProtein
2340 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories9095 kcal
Protein8.3 g
Carbohydrates2340 g
Fiber9.1 g
Sugars2271 g
Total Fat11 g
Saturated Fat0.9 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium82 mg
Potassium1928 mg
Calcium95 mg
Iron3.9 mg
Magnesium202 mg
Phosphorus154 mg
Zinc1.8 mg
Copper1.2 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A0 mcg
Vitamin E1.2 mg
Vitamin K0.5 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.4 mg
Folate50 mcg
Choline131 mg
Caffeine0 mg
Water358 g
As published
This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 29. The excerpt below is the record exactly as published.
GINGER BEER. (Mrs. J. Cloete's Recipe.) Ingredients. S lb. Sugar. i lb. Ginger, bruised. J a bucket of boiled Water. Put into a small cask, let it draw for a day, then fill with cold water, a bottle of yeast, two packets of cream of tartar
Cook this with the app: pantry check, scaling, and the assistant.