Root Beer 1915

There is nothing better than a frosty cold mug of root beer.  It is crisp, refreshing and full of bite.  This recipe is from an old 1915 Fleischmann’s Yeast recipe pamphlet.  Think outside of the box with root beer as well.  It can be used as a base for barbecue sauce, for chocolate cakes and cookies, and for stewing meat.

Root Beer

1 cake Fleischmann’s Yeast

1 bottle root beer extract

5 gallons fresh water, slightly lukewarm

4 pounds granulated sugar

In extremely hot weather use one-half cake of Yeast.

Dissolve the sugar in the water, add the extract, then the Yeast thoroughly dissolved in a little water, mix well and bottle immediately, using strong bottles or jugs, and tie the corks in securely. Set in a warm place thirty-six to forty-eight hours; in cold weather, a little longer. Then remove to cellar or other place of even temperature, but do not put it on ice until a few hours before using.


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