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Sarsaparilla Mead
From The household (of the Detroit free press), 1886
Serves 9
Presented as published in 1886. 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
602Calories
0 gProtein
155 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories602 kcal
Protein0.3 g
Carbohydrates155 g
Fiber0 g
Sugars151 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium13 mg
Potassium530 mg
Calcium12 mg
Iron0.4 mg
Magnesium4.5 mg
Phosphorus3.6 mg
Zinc0.1 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
Folate5 mcg
Choline0 mg
Caffeine0 mg
Water316 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 388. The excerpt below is the record exactly as published.
SARSAPARILLA MEAD. Three pounds sugar, three ounces tartaric acid, one ounce cream of tartar, one ounce flour, one ounce essence sarsaparilla, three quarts water
Cook this with the app: pantry check, scaling, and the assistant.