Gingerbeer
From The "ideal" cookery book, 1902
Presented as published in 1902. 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
4600Calories
61 gProtein
1069 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories4600 kcal
Protein61 g
Carbohydrates1069 g
Fiber43 g
Sugars457 g
Total Fat20 g
Saturated Fat3 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat7.3 g
Cholesterol0 mg
Sodium8607 mg
Potassium2377 mg
Calcium2435 mg
Iron255 mg
Magnesium247 mg
Phosphorus545 mg
Zinc3.6 mg
Copper0.1 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C2.1 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)5.4 mg
Riboflavin (B2)5.1 mg
Niacin (B3)64 mg
Folate1027 mcg
Choline111 mg
Caffeine0 mg
Water3108 g
As published
This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 23. The excerpt below is the record exactly as published.
Gingerbeer. Put into a deep bowl i -lb. lump sugar, ij-oz. bruised ginger, i lemon, sliced and the pips taken out, and t-oz. cream of tartar. Pour i gallon of boiling water over
Cook this with the app: pantry check, scaling, and the assistant.