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Ginger Beer
From The white ribbon cook book, 1894
Serves 9
Presented as published in 1894. 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
564Calories
7 gProtein
132 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories564 kcal
Protein7.2 g
Carbohydrates132 g
Fiber5.2 g
Sugars64 g
Total Fat2.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium957 mg
Potassium400 mg
Calcium273 mg
Iron28 mg
Magnesium27 mg
Phosphorus67 mg
Zinc0.5 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C5.9 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.5 mg
Folate139 mcg
Choline12 mg
Caffeine0 mg
Water352 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 126. The excerpt below is the record exactly as published.
Ginger Beer — One and one-fourth lbs. loaf sugar, 1 lemon, 2 oz. best white ginger, 1 gallon boiling water, 1 tablespoonful German yeast, and ^ oz. cream of tartar
Cook this with the app: pantry check, scaling, and the assistant.