vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Ginger Beer (Dr. Kitchiner's recipe)
From Cassell's dictionary of cookery, 1892
Serves 30
This recipe yields a refreshing ginger beer.
Presented as published in 1892. 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
612Calories
1 gProtein
156 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories612 kcal
Protein1.3 g
Carbohydrates156 g
Fiber1.1 g
Sugars152 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol25 mg
Sodium55 mg
Potassium415 mg
Calcium57 mg
Iron0.5 mg
Magnesium21 mg
Phosphorus21 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C18 mg
Vitamin A11 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate7.6 mcg
Choline23 mg
Caffeine0 mg
Water1427 g
Estimated from matched ingredients across 30 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1934. The excerpt below is the record exactly as published.
Ginger Beer (Dr. Kitchiner's recipe).— To eleven gallons of water put ten pounds of loaf sugar, half a pound of bruised ginger, the rind of four lemons, and the whites of four eggs SUM C 943) SUM beaten into a strong froth ; mix them all well together while cold, and put the preparation into a copper. As soon as it boils, skim it well, and then pour it into a cooler, and put to it two ounces of cream of tartar and the inside of six lemons sliced
Cook this with the app: pantry check, scaling, and the assistant.