Nettle Beer

Name: Nettle Beer
Ingredients: rather more than a peck of young nettle tops; 4 lb. of malt; 2 oz. of hops; 4 oz. of sarsaparilla; 1½ lb. of sugar; ½ oz. of ginger

From The "Queen" cookery books: Pickles and Preserves, 1902

This beer is best enjoyed fresh.

Presented as published in 1902. 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

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 44. The excerpt below is the record exactly as published.

Nettle Beer. — Boil rather more than a peck of young nettle tops and 41b. of malt in two gallons of water, then add 2oz. of hops, 4oz. of sarsaparilla, l|lb. of sugar, and foz. of ginger

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