vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Ginger Pop Beer
From The Toronto Cook Book, 1915
Serves 17
Do not fill bottles completely to avoid bursting.
Presented as published in 1915. 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
547Calories
8 gProtein
127 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories547 kcal
Protein7.6 g
Carbohydrates127 g
Fiber5.3 g
Sugars52 g
Total Fat2.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium1029 mg
Potassium766 mg
Calcium330 mg
Iron30 mg
Magnesium34 mg
Phosphorus73 mg
Zinc0.5 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8 mg
Folate147 mcg
Choline14 mg
Caffeine0 mg
Water365 g
Estimated from matched ingredients across 17 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 32. The excerpt below is the record exactly as published.
Ginger Pop Beer Put into a stone jar two gallons (eight quarts) boiling water two pounds sugar (brown), two ounces best (bruised) ginger, two ounces cream tartar, and one lemon sliced. Stir until the sugar is dissolved. Let it rest until warm as new milk, then add two tablespoons yeast
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