Pop Beer
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. 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
4643Calories
60 gProtein
1080 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories4643 kcal
Protein60 g
Carbohydrates1080 g
Fiber42 g
Sugars457 g
Total Fat20 g
Saturated Fat2.9 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat7.3 g
Cholesterol0 mg
Sodium8616 mg
Potassium5826 mg
Calcium2434 mg
Iron255 mg
Magnesium241 mg
Phosphorus541 mg
Zinc3.7 mg
Copper0.2 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)5.4 mg
Riboflavin (B2)5.1 mg
Niacin (B3)63 mg
Folate1025 mcg
Choline107 mg
Caffeine0 mg
Water3097 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 33. The excerpt below is the record exactly as published.
Pop Beer. One pound sugar, one ounce cream tartar, ounce ginger, juice of two lemons, four quarts boiling water
Cook this with the app: pantry check, scaling, and the assistant.