Root Beer
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 24
Can be consumed immediately without bottling.
Presented as published in 1902. 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
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 218. The excerpt below is the record exactly as published.
root beer is dying out. The sarsaparilla, yellow dock, dandelion, burdock, and hops used for its making were ali products of the near-by woods and fields. Bark of the wild cherry was sometimes put in, birch bark also, and decampane, and the aromatic spikenard. In springtime children went out with trowel and basket, and their intimate knowledge of the growths about them helped io their brewing. The roots should be ali thoroughly washed and then bruised. To two gallons of water take an ounce each of the ingredients. Put the roots in the cold water and set them over the fire so that the heating will draw ali the essences and flarors of the growths. Let them steep about half an hour and then strain. Add a pound of sugar and about twenty-five drops of the oil of sassafras or spruce, and, when the brew is cool enough not to kill the yeast, add say six or eight tablespoons to the above quantity of water
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