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Hop Beer
From The new home cook book, 1896
Serves 16
Presented as published in 1896. 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
154Calories
4 gProtein
36 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories154 kcal
Protein4.1 g
Carbohydrates36 g
Fiber2.7 g
Sugars31 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium36 mg
Potassium772 mg
Calcium123 mg
Iron2.7 mg
Magnesium112 mg
Phosphorus79 mg
Zinc1 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 B60.4 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.2 mg
Folate222 mcg
Choline8.5 mg
Caffeine0 mg
Water482 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The new home cook book (1896), page 145. The excerpt below is the record exactly as published.
HOP BEER. Mrs. Dickinson. One handful of hops, boil an hour, strain, and add one pint of molasses, and enough water to make two gallons. When milk-warm, add one cup or cake of yaast; let it stand over night ; skim and pour it off from the yeast care- fully ; add one tablespoon of wintergreen
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