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Ginger Beer
From Mrs. Maclurcan's cookery book, 1899
Serves 16
Presented as published in 1899. 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
119Calories
0 gProtein
30 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories119 kcal
Protein0.3 g
Carbohydrates30 g
Fiber0.4 g
Sugars28 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9 mg
Potassium317 mg
Calcium9.6 mg
Iron0.1 mg
Magnesium4.1 mg
Phosphorus5.4 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C3.4 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate15 mcg
Choline1 mg
Caffeine0 mg
Water243 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 133. The excerpt below is the record exactly as published.
1 lb. loaf sugar 1 oz cream of tartar 1 oz. best ginger (bruised) 1 lemon sliced 1 tablespoonful of yeast 1 gal. water. Mode.— Mix the sugar, ginger, cream of tartar and lemon, with the boiling water, stir until the sugar is dis- solved, let it stand until it is nearly cold, then add the yeast poured on a piece of bread set in the middle of the pin floating about in the mixture, cover with a cloth and allow it to stand for twenty-four hours, then strain and pour into bottles, filling each one about three-parts full, cork and tie down ; it will be ready for use in about two days. 808— GINGER BEER
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