Estimated Nutrition (whole recipe, rough)
Counts 8 of 13 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| 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 |
| Water | not in our table | 0 |
| Fir | not in our table | 0 |
| Wheat | not in our table | 0 |
| Hop | 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
- ten gallons of water
- six quarts of molasses
- three ounces
- two pounds of the outer sprigs of the spruce fir
- two gallons
- three ounces of strong white ginger
- two gallons of boiling water
- half pint stone bottles
- six quarts of water
- two quarts of west india molasses
- two gallons of soft water
- one quart of wheat bran
- a pound of hops
- a pint of good strong yeast
- a handful of hops in two gallons
- a pint of molasses
- a pint of yeast
- a large handful of dried apples
- a small handful of hops
- a pint of strong fresh yeast
- a piece of sassafras root the size of an egg
- four raisins in the bottom
- two lemons
- two large table-spoonfuls of strong yeast
- two table-spoonfuls of ground ginger
- one table-spoonful of cream of tartar
- four raisins into each bottle
- two large table-spoonfuls of ginger stirred into the molasses will be found an i
- ginger
Directions
Put into a large kettle, ten gallons of water, a quarter of a pound of hops, and a tea-cupful of ginger. Boil them together till all the hops sink to the bottom. Then dip out a bucket full of the liquor, and stir into it six quarts of molasses, and three ounces and a half of the essence of spruce. When all is dissolved, mix it with the liquor in the kettle; strain it through a hair sieve into a cask; and stir well into it half a pint of good strong yeast. Let it ferment a day or two; then bung up the cask, and you may bottle the beer the next day. It will be fit for use in a week.
For the essence of spruce, you may substitute two pounds of the outer sprigs of the spruce fir, boiled ten minutes in the liquor.
To make spruce beer for present use, and in a smaller quantity, boil a handful of hops in two gallons and a half of water, till they fall to the bottom. Then strain the water, and when it is lukewarm, stir into it a table-spoonful of ground white ginger; a pint of molasses; a table-spoonful of essence of spruce; and half a pint of yeast. Mix the whole well together in a stone jug, and let it ferment for a day and a half, or two days. Then put it into bottles, with three or four raisins in the bottom of each, to prevent any further fermentation. It will then be fit for immediate use.
GINGER BEER.--Break up a pound and a half of loaf-sugar, and mix with it three ounces of strong white ginger, and the grated peel of two lemons. Put these ingredients into a large stone jar, and pour over them two gallons of boiling water. When it becomes milkwarm strain it, and add the juice of the lemons and two large table-spoonfuls of strong yeast. Make this beer in the evening and let it stand all night. Next morning bottle it in little half pint stone bottles, tying down the corks with twine.
MOLASSES BEER.--To six quarts of water, add two quarts of West India molasses; half a pint of the best brewer's yeast; two table-spoonfuls of ground ginger; and one table-spoonful of cream of tartar. Stir all together. Let it stand twelve hours, and then bottle it, putting three or four raisins into each bottle.
It will be much improved by substituting the juice and grated peel of a large lemon, for one of the spoonfuls of ginger.
Molasses beer keeps good but two or three days.
SASSAFRAS BEER.--Have ready two gallons of soft water; one quart of wheat bran; a large handful of dried apples; half a pint of molasses; a small handful of hops; half a pint of strong fresh yeast, and a piece of sassafras root the size of an egg.
Put all the ingredients (except the molasses and yeast) at once into a large kettle. Boil it till the apples are quite soft. Put the molasses into a small clean tub or a large pan. Set a hair sieve over the vessel, and strain the mixture through it. Let it stand till it becomes only milkwarm, and then stir in the yeast. Put the liquor immediately into the keg or jugs, and let it stand uncorked to ferment. Fill the jugs quite full, that the liquor in fermenting may run over. Set them in a large tub. When you see that the fermentation or working has subsided, cork it, and it will be fit for use next day.
Two large table-spoonfuls of ginger stirred into the molasses will be found an improvement.
If the yeast is stirred in while the liquor is too warm, it will be likely to turn sour.
If the liquor is not put immediately into the jugs, it will not ferment well.
Keep it in a cold place. It will not in warm weather be good more than two days. It is only made for present use.