vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Root-Beer
From The Pattern cook-book, 1890
Serves 20
A recipe for making root-beer may be found in the package of any kind of extract sold.
Presented as published in 1890. 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
362Calories
6 gProtein
86 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories362 kcal
Protein6 g
Carbohydrates86 g
Fiber4 g
Sugars80 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium28 mg
Potassium154 mg
Calcium25 mg
Iron0.4 mg
Magnesium15 mg
Phosphorus95 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6 mg
Folate349 mcg
Choline4.9 mg
Caffeine0 mg
Water664 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 244. The excerpt below is the record exactly as published.
ROOT-BEER. There is no summer beverage, perhaps, that is more refreshing than root-beer, and it is very easy to make. When the roots had first to be steeped and the strength thus obtained, the making of the beer was a laborious task ; but now, many root extracts are procurable at little cost, and are wholly satisfactory. Hire's extracts are iimong the best. 36 562 THE PATTERN COOK-BOOK. Fourteen quarts of water. Two quarts of sugar. Three tea-spoonfuls of extract of ginger. One bottle of Hire's Extract. One scant pint of baker's yeast
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.