Horns Breived Beer

Name: Horns Breived Beer
Ingredients: rather more than a quart of common barley; a wine-bottleful of distiller’s barm; powdered ginger, 1 oz.; treacle, 1½ to 2 lb.; dried hops, 1 oz.

From The "Queen" cookery books: Pickles and Preserves, 1902

This beer is very effervescent and should not be bottled until it has finished fermenting.

Presented as published in 1902. 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

4761Calories

87 gProtein

1143 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories4761 kcal

Protein87 g

Carbohydrates1143 g

Fiber130 g

Sugars505 g

Total Fat11 g

Saturated Fat2.4 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat5.1 g

Omega-30 g

Cholesterol0 mg

Sodium494 mg

Potassium4200 mg

Calcium719 mg

Iron56 mg

Magnesium767 mg

Phosphorus1974 mg

Zinc21 mg

Copper3.7 mg

Manganese16 mg

Vitamin D0 mcg

Vitamin C14 mg

Vitamin A91 mcg

Vitamin E0.2 mg

Vitamin K18 mcg

Vitamin B62.4 mg

Vitamin B120 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)1.5 mg

Niacin (B3)40 mg

Folate264 mcg

Choline308 mg

Caffeine0 mg

Water261 g

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 43. The excerpt below is the record exactly as published.

Horns Breived Beer. — Common barley, rather more than a quart; a wine-bottleful ot' distiller’s barm (this will keep) ; powdered ginger, loz. ; treacle, 1^ to 21b. ; dried hops, loz.

Cook this with the app: pantry check, scaling, and the assistant.