Receipt for Ginger Beer

Name: Receipt for Ginger Beer
Ingredients: Take of Ginger root bruised and Cream of Tartar each two ounces; Take of Ginger root bruised and Cream of Tartar each two ounces; one pound and a half of white or brown sugar; pour two gallons of boiling water; add four table Spoons full of Yeast

From An old-world recipe book, 1908

Presented as published in 1908. 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

7661Calories

136 gProtein

1723 gCarbs

42 gFat

Full nutrition (33 nutrients)

Calories7661 kcal

Protein136 g

Carbohydrates1723 g

Fiber95 g

Sugars461 g

Total Fat42 g

Saturated Fat6.2 g

Monounsaturated Fat7.8 g

Polyunsaturated Fat15 g

Cholesterol0 mg

Sodium17246 mg

Potassium12000 mg

Calcium4875 mg

Iron511 mg

Magnesium501 mg

Phosphorus1319 mg

Zinc10 mg

Copper0.4 mg

Manganese4.1 mg

Vitamin D0 mcg

Vitamin C2.9 mg

Vitamin A0 mcg

Vitamin E0.9 mg

Vitamin K0.2 mcg

Vitamin B62.8 mg

Vitamin B120 mcg

Thiamin (B1)15 mg

Riboflavin (B2)12 mg

Niacin (B3)142 mg

Folate2922 mcg

Choline225 mg

Caffeine0 mg

Water6195 g

As published

This recipe was extracted from An old-world recipe book (1908) by Rawnsley, Willingham Mrs, page 12. The excerpt below is the record exactly as published.

Receipt for Ginger Beer Take of Ginger root bruised and Cream of Tartar each two ounces, one lemon sliced, one pound and a half of white or browm sugar ; on these ingredients put into a proper Vessell, pour two gallons of boiling water

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