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Lemon Beer
From The encyclopaedia of practical cookery, 1892
Serves 9
Presented as published in 1892. 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
520Calories
8 gProtein
120 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories520 kcal
Protein7.9 g
Carbohydrates120 g
Fiber5.7 g
Sugars51 g
Total Fat2.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium957 mg
Potassium170 mg
Calcium274 mg
Iron28 mg
Magnesium29 mg
Phosphorus79 mg
Zinc0.6 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C6.1 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.2 mg
Folate180 mcg
Choline13 mg
Caffeine0 mg
Water354 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 282. The excerpt below is the record exactly as published.
Lemon. Beer. — Put in a large stone jar one sliced Lemon, lib. of loaf sugar, 1 teacupful of yeast, loz. of bruised ginger, and Igall. of boiling water
Cook this with the app: pantry check, scaling, and the assistant.