Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Molasses | 1 tbsp (20g) | 58 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Hop | 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
- 10 pounds of suzar
- 10 gallons of lukewarm
- 1 pint ot yeast
- one ounce of hops
- 2 ounces of bruised
- 2 ounces of cream of tartar
- 4 quarts ot boillns water
- 1 tablespoonful of yeast
- an ounce of strong essence
- a spoonful of ginger
- a gallon of water
- a pint of louisiana molasses
- 1 lemon
Directions
BiSre Creole.
H Pint of Boot Beer Extract (Hire's
Solution).
10 Pounds of Suzar.
10 Gallons of Lukewarm, Filtered Mississippi
Elver Water.
1 Pint ot Yeast, or IH Cakes of Compressed
Dissolve the sugar thoroughly in the water, and then add the Root Beer Extract and the yeast. If you Use the cake yeast, dissolve It first In a little water, so that it will mix well with the beer. Stir until thor- oughly mixed, and then bottle in strong bottles or in jugs, corking
and tying the corks very securely, so that the gas may not escape from the solution. Then set the beer, away in a place of even temperature. It will be r^ady for use in twenty-four hours after bottling, or even ten, but win be far more effervescing if allowed to stand three or four days. Always place the bottle on ice or in a very cool place just before open- ing it, if you wish it to be cool, sparkling and delicious.
SFRVCEl BEIBR.
Bi&re de Sapin.
Take sprigs of spruce and boil until you have an ounce of strong essence. Take one ounce of hops and a spoonful of ginger, and put them Into a gallon of water. When well- boiled, strain the mixture, and add a pint of Louisiana Molasses or a pound of "brown "sugar, and tlien add the extract of Spruce. When cool add a teacupful of yeast (home- made), and put all into a clean, tight cask, and let it ferment for twenty- four hours or two days. Then bot- tle for use. Essence of Spruce may be purchased and used instead of the sprtgs of spruce, or the Spruce Gum may be boiled. The Creoles always use the sprigs, or spruce bark rich with gum.
■GINGBR BBBR.
BiSre de Gingembre.
2 Ounces of Bruised. Ginger Root, 2 Ounces of Cream of Tartar,
4 Quarts ot Boillns Water. Tlie Juice and Rind of 1 Lemon.
IH Pounds of Granulated Susar.
1 Tablespoonful of Yeast, or ^ of a Caks. Bruise and pound the ginger well, and put it into a bowl with the boil- ing water. Add the juice of a lemon and the well-grated zest. Add the Cream of Tartar and the sugar, mix- ing and stirring constantly. When it is lukewarm add the yeast, dis- solved in a little water. Mix well and cover tightly, and let it stand for six hours. Then strain it and put it into bottles with patent tops and keep In a cool place. It effer- vesces rapidly if not kept most se- curely corked.