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Herb Beer
From Recipes for the million, 1891
Serves 20
Nettles, balm, and other herbs may be used instead of dandelion.
Presented as published in 1891. 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
267Calories
0 gProtein
69 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories267 kcal
Protein0.5 g
Carbohydrates69 g
Fiber0.3 g
Sugars66 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium51 mg
Potassium174 mg
Calcium101 mg
Iron0.8 mg
Magnesium21 mg
Phosphorus10 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.7 mg
Vitamin A16 mcg
Vitamin E0.1 mg
Vitamin K22 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4.2 mcg
Choline4.6 mg
Caffeine0 mg
Water954 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 101. The excerpt below is the record exactly as published.
HERB BEER. — Boil for one hour In five gallons of water two ounces of dandelion leaves, five ounces of sliced ginger root, and half an ounce of hops ; strain, and add three pounds of brown sugar, and two ounces of Spanish juice
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