Hop Beer
From The century cook book, 1894
Serves 17
Drink a small glassful three or four times a day.
Presented as published in 1894. 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
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 101. The excerpt below is the record exactly as published.
Hop Beer. Put in a boiler one pound of hops, a hand- ful of thoroughwort, and a small bunch of dandelion root; add two gallons of water and boil for one hour. Strain and cool ; then add four pounds of sugar and one cake of yeast
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