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Old-Fashioned Root Beer
From The Toronto Cook Book, 1915
Serves 20
Presented as published in 1915. 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
16Calories
1 gProtein
3 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories16 kcal
Protein1.3 g
Carbohydrates2.9 g
Fiber0.6 g
Sugars0.1 g
Total Fat0.2 g
Saturated Fat0.8 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat3.3 g
Omega-30.9 g
Cholesterol0 mg
Sodium19 mg
Potassium272 mg
Calcium128 mg
Iron1.8 mg
Magnesium18 mg
Phosphorus26 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A17 mcg
Vitamin E2.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate16 mcg
Choline0 mg
Caffeine0 mg
Water616 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 31. The excerpt below is the record exactly as published.
Old-Fashioned Root Beer Boil one-quarter pound of hops in three quarts of water. Strain and add three-quarters bottle root beer extract, ten drops spruce oil, ten quarts lukewarm water and one and one-half yeast cakes
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