vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Mead (Recipe 1)
From The encyclopaedia of practical cookery, 1892
Serves 20
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
979Calories
7 gProtein
249 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories979 kcal
Protein6.9 g
Carbohydrates249 g
Fiber4.7 g
Sugars187 g
Total Fat1.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium876 mg
Potassium489 mg
Calcium267 mg
Iron27 mg
Magnesium29 mg
Phosphorus67 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A2.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.7 mg
Folate110 mcg
Choline15 mg
Caffeine0 mg
Water347 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 477. The excerpt below is the record exactly as published.
loz. of cream of tartar in a pan with 2tgalls. of boiling water, and when dissolved let it settle, pour off the clear liquor, and turn it into a saucepan with 101b. of homey ; place the pan over the fire, skim the liquor frequently, and boil. When nearly boiled enough, add Aoz. of hops, leave for ten minutes, and pour off into a tub or large basin to cool. When the temperature is reduced to between 70 and 80deg. Falir., add a piece of toast covered with yeast
Cook this with the app: pantry check, scaling, and the assistant.