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Hop Beer
From Original White House Cookbook, 1887
Serves 15
Presented as published in 1887. 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
563Calories
11 gProtein
136 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories563 kcal
Protein11 g
Carbohydrates136 g
Fiber6.8 g
Sugars121 g
Total Fat2.4 g
Saturated Fat0.2 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium31 mg
Potassium764 mg
Calcium171 mg
Iron4.2 mg
Magnesium32 mg
Phosphorus180 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C6.1 mg
Vitamin A33 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.7 mg
Folate497 mcg
Choline8.5 mg
Caffeine0 mg
Water323 g
Estimated from matched ingredients across 15 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 299. The excerpt below is the record exactly as published.
HOP BEER. Take five quarts of water, six ounces of hops, boil it three hours ; then strain the liquor, add to it five quarts of water, four ounces of bruised ginger root ; boil this again twenty minutes. Strain and add four pounds of sugar. When luke-warm put in a pint of yeast
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