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LEMON BEER
From The household (of the Detroit free press), 1886
Serves 9
Presented as published in 1886. 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
565Calories
14 gProtein
126 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories565 kcal
Protein14 g
Carbohydrates126 g
Fiber9.5 g
Sugars51 g
Total Fat3.5 g
Saturated Fat0.5 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium964 mg
Potassium301 mg
Calcium278 mg
Iron29 mg
Magnesium37 mg
Phosphorus167 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C6.1 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.2 mg
Niacin (B3)14 mg
Folate503 mcg
Choline18 mg
Caffeine0 mg
Water355 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 390. The excerpt below is the record exactly as published.
gallons boiling water put one quart maple syrup and one tablespoonful essence of spruce ; when about milk-warm add one pint yeast, and when fermented bottle it. In three days it is a good drink. GINGER BEER. Brown sugar two pounds, boiling water two gallons, cream of tartar one ounce, bruised ginger two ounces. Infuse the ginger in the boiling water, add the sugar and cream of tartar ; when lukewarm, strain, then add one-half pint good yeast. Let it stand all night, then bottle. If desired, a lemon may be added, and it may be clarified by the white of one egg. LEMON BEER. Sugar one pound, boiling water one gallon, one sliced lemon
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