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Ginger Beer (other ways)
From Cassell's dictionary of cookery, 1892
Serves 16
This provides alternative methods for making 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
597Calories
8 gProtein
139 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories597 kcal
Protein7.7 g
Carbohydrates139 g
Fiber5.6 g
Sugars63 g
Total Fat2.6 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol0 mg
Sodium1093 mg
Potassium160 mg
Calcium317 mg
Iron32 mg
Magnesium36 mg
Phosphorus70 mg
Zinc0.5 mg
Copper0 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 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)8.1 mg
Folate128 mcg
Choline13 mg
Caffeine0 mg
Water740 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1935. The excerpt below is the record exactly as published.
Ginger Beer (other ways). — Take a pound and a half of common brown sugar or treacle, a gallon and a half of water, an ounce of ground ginger, and a lemon if liked. Boil, and then add yeast. 2. Dissolve four ounces of candied ginger in two gallons and a quarter of boiling water, add two pounds of sugar, one ounce of powdered citric acid
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