Ginger Beer

Name: Ginger Beer
Ingredients: one gallon of cold water; one pound of sugar; one ounce of root ginger; a good half teaspoonful of cream of tartar; the rind and juice of one lemon; a tablespoonful of brewers’ yeast

From The handy dictionary of cookery, 1890

Ensure bottles are not filled too full.

Presented as published in 1890. 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

1818Calories

5 gProtein

468 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories1818 kcal

Protein5 g

Carbohydrates468 g

Fiber6 g

Sugars455 g

Total Fat2.5 g

Saturated Fat0.1 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium421 mg

Potassium649 mg

Calcium168 mg

Iron1.2 mg

Magnesium53 mg

Phosphorus76 mg

Zinc1.2 mg

Copper0.5 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C53 mg

Vitamin A1 mcg

Vitamin E0.2 mg

Vitamin K0.7 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)3.9 mg

Folate229 mcg

Choline11 mg

Caffeine0 mg

Water3897 g

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 49. The excerpt below is the record exactly as published.

Ginger Beer. Put into a pan one gallon of cold water, one pound of sugar, one ounce of root ginger slightly bruised ; place it on the fire and boil it slowly two hours. Remove the pan from the fire and put into it a good half teaspoonful of cream of tartar and the rind and juice of one lemon; allow it to stand until it is about new milk warm, then add a tablespoonful of brewers’ yeast

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