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Root-Beer
From Around-the-world cook book, 1913
Serves 32
To make orange-soda, or lemon-soda, substitute for the root-beer extract the juice of either a dozen lemons, or a dozen oranges.
Presented as published in 1913. 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
73Calories
0 gProtein
19 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories73 kcal
Protein0.1 g
Carbohydrates19 g
Fiber0.1 g
Sugars19 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.9 mg
Potassium5.1 mg
Calcium7.4 mg
Iron0 mg
Magnesium2.7 mg
Phosphorus2.6 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate6.1 mcg
Choline0.3 mg
Caffeine0 mg
Water237 g
Estimated from matched ingredients across 32 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 101. The excerpt below is the record exactly as published.
ROOT-BEER Root-beer extract (Williams'), 1 bottle, Compressed yeast cake, 1, Sugar, 3 cups. Warm water, 8 quarts. Salt
Cook this with the app: pantry check, scaling, and the assistant.