Estimated Nutrition (whole recipe, rough)
Counts 2 of 7 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
| Hop | not in our table | 0 |
| Burdock | not in our table | 0 |
| Dock | not in our table | 0 |
| Sassafras | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 5 quart Water
- 1/4 oz Hops
- 1/2 oz Dried burdock root
- 1/2 oz Dried yellow dock root
- 1/2 oz Dried sarsaparilla root
- 1/2 oz Dried sassafras root
- 1/2 oz Dried spikenard root
- 1 1/2 cup Sugar
- 1/8 tbsp Granulated yeast
- =
Directions
Simmer herbs for 30 minutes.
Add sugar, stir to dissolve.
Cool to lukewarm, add yeast and stir well.
Cover and let sit for 1 hour.
Note: the instructions do not say this but i would strain the mixture before adding the yeast.
Then add the yeast, bottle and tightly seal the containers.
Store for a few days at room temperature, then transfer to a coooool place lest you have glass grenades.