Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Root Beer
From Mary Jane's cook book, 1916
Serves 16
A modern interpretation · AI-generated from the original record
Ingredients
- Compressed yeast, 1 cake
- Root beer extract, 1 bottle
- Warm water, 1 cup
- Salt
- Sugar, 3 cups
- Warm water, 8 quarts
Method
Dissolve the yeast in the warm water, add sugar, salt and extract and mix well.
Add water and bottle it.
Set bottles in a warm place for 12 hours and then keep in a cold place.
Nutrition per serving
151Calories
0 gProtein
38 gCarbs
0 gFat
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 2. The excerpt below is the record exactly as published.
ROOT BEER. Compressed yeast, 1 cake. Root beer extract, 1 bottle. Warm water, 1 cup. Salt. Sugar, 3 cups. Warm water. 8 quarts
Cook this with the app: pantry check, scaling, and the assistant.