Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 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 |
| Molasses | 1 tbsp (20g) | 58 |
| Sassafras | not in our table | 0 |
| Water | 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
- three gallons of molasses
- half pound of bruised sarsaparilla root
- half pound of bruised sassafras
- half pound of wintergreen bark
- one pint of yeast
- ten gallons of water
Directions
MRS. THEO. CARPENTER.
Mix three gallons of molasses with ten gallons of water; let it stand two hours, then pour into a barrel and add a half pound of bruised sarsaparilla root, a half pound of bruised sassafras, a half pound of wintergreen bark, one pint of yeast and water to fill the barrel. Ferment twelve hours and bottle.