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Spruce Beer
From Cassell's dictionary of cookery, 1892
Serves 30
Can be used in a week.
Presented as published in 1892. 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
677Calories
3 gProtein
181 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories677 kcal
Protein2.7 g
Carbohydrates181 g
Fiber1.8 g
Sugars177 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium216 mg
Potassium363 mg
Calcium133 mg
Iron9.8 mg
Magnesium53 mg
Phosphorus65 mg
Zinc1.2 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.7 mg
Vitamin A8.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.4 mg
Folate125 mcg
Choline2.8 mg
Caffeine0 mg
Water2084 g
Estimated from matched ingredients across 30 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1895. The excerpt below is the record exactly as published.
Spruce Beer. — Dissolve sixteen pounds of treacle in eight gallons of water. Strain the liquor into a cask, and add eight gallons of cold water and six table-spoonfuls of the essence of spruce. When the liquor is new-milk-warni, stir briskly into it half a pint of good fresh yeast. Leave it in a warm place for a day or two until fermentation ceases, then bung it up closely. The following day it may be bottled, and can be used in a week. Sometimes the beer is flavoured by boiling for this quantity a tea-cupful of bruised ginger, a tea-spoonful of allspice, and three ounces of hops
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