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LEMON GINGER BEER
From The household (of the Detroit free press), 1886
Serves 20
For a smaller quantity, use three-quarters of a pound of sugar, one and a quarter ounces of ginger, and a gallon of boiling water.
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
650Calories
9 gProtein
150 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories650 kcal
Protein9.5 g
Carbohydrates150 g
Fiber6.8 g
Sugars57 g
Total Fat3.1 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium1291 mg
Potassium420 mg
Calcium367 mg
Iron38 mg
Magnesium36 mg
Phosphorus88 mg
Zinc0.6 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C5.4 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)0.8 mg
Niacin (B3)9.9 mg
Folate176 mcg
Choline16 mg
Caffeine0 mg
Water472 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 391. The excerpt below is the record exactly as published.
LEMON GINGER BEER. Ingredients : Two and a half pounds loaf sugar, one and a half ounces of bruised ginger, one ounce of cream of tartar, the rind and juice of two lemons, three gallons of boiling water, two large tablespoonfuls of thick and fresh brewer's yeast
Cook this with the app: pantry check, scaling, and the assistant.