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Sassafras Mead
From Original White House Cookbook, 1887
Serves 13
It will be fit for use next day.
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
Nutrition per serving
793Calories
2 gProtein
200 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories793 kcal
Protein2.4 g
Carbohydrates200 g
Fiber1.6 g
Sugars176 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium393 mg
Potassium1318 mg
Calcium351 mg
Iron14 mg
Magnesium205 mg
Phosphorus49 mg
Zinc0.4 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.3 mg
Folate41 mcg
Choline17 mg
Caffeine0 mg
Water137 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 300. The excerpt below is the record exactly as published.
SASSAFRAS MEAD. Mix gradually with two quarts of boiling water three pounds and a half of the best brown sugar, a pint a^nd a half of good West India molasses, and a quarter of a pound of tataric acid. Stir it well and when cool, strain it into a large jug or pan, then mix in a teaspoonful (not more) of essence of sassafras
Cook this with the app: pantry check, scaling, and the assistant.