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Root Beer
From Mary Jane's cook book, 1916
Serves 16
Presented as published in 1916. 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
151Calories
0 gProtein
38 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories151 kcal
Protein0.1 g
Carbohydrates38 g
Fiber0.1 g
Sugars38 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium627 mg
Potassium13 mg
Calcium16 mg
Iron0.1 mg
Magnesium5.8 mg
Phosphorus5.3 mg
Zinc0.2 mg
Copper0.1 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)0.2 mg
Folate12 mcg
Choline0.5 mg
Caffeine0 mg
Water489 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 2. The excerpt below is the record exactly as published.
ROOT BEER. Compressed yeast, 1 cake. Root beer extract, 1 bottle. Warm water, 1 cup. Salt. Sugar, 3 cups. Warm water. 8 quarts
Cook this with the app: pantry check, scaling, and the assistant.