Sarsaparilla Mead
From Temperance cook book, 1887
Serves 20
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 130. The excerpt below is the record exactly as published.
SAKSAPABILLA MEAD. One pound of Spanish sarsaparilla. Boil it in four gallons of water for five hours, and then add enough water to make two gal- lons. Add sixteen pounds of sugar, and ten ounces of tartaric acid
Cook this with the app: pantry check, scaling, and the assistant.