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Lemon Ginger Beer

Name: Lemon Ginger Beer
Yield: 8 servings
Ingredients: Pour eight quarts of cold water; six thin-sliced lemons; one and a half pounds of sugar; a little less than an ounce of ginger root; one tablespoonful of cream of tartar

From Fruit recipes, 1907

Serves 8

Ferments overnight for a refreshing beverage.

Presented as published in 1907. 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

335Calories

0 gProtein

86 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories335 kcal

Protein0.1 g

Carbohydrates86 g

Fiber0.1 g

Sugars85 g

Total Fat0.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium40 mg

Potassium318 mg

Calcium30 mg

Iron0.1 mg

Magnesium11 mg

Phosphorus1.3 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0.2 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0.4 mcg

Choline1 mg

Caffeine0 mg

Water948 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 80. The excerpt below is the record exactly as published.

LEMON GINGER BEER Pour eight quarts of cold water over six thin-sliced lemons, with one and a half pounds of sugar and a little less than an ounce of ginger root. Let this come to a boil before adding one tablespoonful of cream of tartar

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