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Hop Beer
From Kentucky receipt book, 1903
Serves 16
Presented as published in 1903. 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
124Calories
0 gProtein
32 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories124 kcal
Protein0.4 g
Carbohydrates32 g
Fiber0.2 g
Sugars31 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium31 mg
Potassium683 mg
Calcium120 mg
Iron2.5 mg
Magnesium107 mg
Phosphorus20 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A4.6 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate4.3 mcg
Choline5.5 mg
Caffeine0 mg
Water482 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 186. The excerpt below is the record exactly as published.
Hop Beer. Take 1 handful of hops and boil 1 hour, add 1 pint of molasses and enough water to make 2 gallons
Cook this with the app: pantry check, scaling, and the assistant.