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Spruce Beer
From Twentieth century home cook book, 1905
Serves 16
Good after three days.
Presented as published in 1905. 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
155Calories
4 gProtein
36 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories155 kcal
Protein4.2 g
Carbohydrates36 g
Fiber2.7 g
Sugars31 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium29 mg
Potassium782 mg
Calcium119 mg
Iron2.7 mg
Magnesium110 mg
Phosphorus80 mg
Zinc1 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A5.2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.2 mg
Folate223 mcg
Choline8.6 mg
Caffeine0 mg
Water246 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 29. The excerpt below is the record exactly as published.
Spruce Beer. — Allow an ounce of hops and a tablespoonful of ginger to a gallon of water. "When well boiled strain it, and put in a pint of molasses and half an ounce or less of the essence of spruce ; when cold add a teacupf ul of yeas
Cook this with the app: pantry check, scaling, and the assistant.