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Treacle Beer
From Cassell's dictionary of cookery, 1892
Serves 40
In winter, boil a little cayenne with the hops for improvement.
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
252Calories
4 gProtein
65 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories252 kcal
Protein4.3 g
Carbohydrates65 g
Fiber2.5 g
Sugars58 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium107 mg
Potassium524 mg
Calcium178 mg
Iron5.7 mg
Magnesium39 mg
Phosphorus81 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C4.3 mg
Vitamin A25 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.8 mg
Folate156 mcg
Choline1.8 mg
Caffeine0 mg
Water1723 g
Estimated from matched ingredients across 40 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2020. The excerpt below is the record exactly as published.
Treacle Beer. — Boil three-quarters of a pound of hops in eighteen gallons of water. Add seven pounds of good treacle, and stir the liquid until the treacle is dissolved. Strain the beer, and when it is cool ferment with half a l^ound of yeast
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