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Sassafras Mead

Name: Sassafras Mead
Yield: 6 servings
Ingredients: one quart of boiling water; one and one-half pounds of light brown sugar; one-half pint of good New Orleans molasses; one-eighth of a pound of tartaric acid; a small one-half teaspoonful of essence of sassafras

From The national course in home economics, 1917

Serves 6

To make a glass, mix mead with ice-water and carbonate of soda.

Presented as published in 1917. 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

708Calories

3 gProtein

178 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories708 kcal

Protein2.6 g

Carbohydrates178 g

Fiber1.7 g

Sugars151 g

Total Fat0.8 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium410 mg

Potassium999 mg

Calcium308 mg

Iron14 mg

Magnesium153 mg

Phosphorus44 mg

Zinc0.3 mg

Copper0.3 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.3 mg

Folate44 mcg

Choline14 mg

Caffeine0 mg

Water142 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 247. The excerpt below is the record exactly as published.

SASSAFRAS MEAD. Mix carefully one quart of boiling water and one and one-half pounds of light brown sugar; add to it one-half pint of good New Orleans molas- ses and one-eighth of a pound of tartaric acid. Stir well and when cool strain into a granite pitcher. When cool add a small one-half teaspoonful of essence of sassafras

Cook this with the app: pantry check, scaling, and the assistant.