3/4 cup granulated sugar
3/4 cup hot water
1 liter cold seltzer water
1/2 tsp plus 1/8 t root beer-
1 concentrate (mccormick is-
1 best)
Directions
1. Dissolve the sugar in the hot water. 2. Add the root beer
concentrate and let cool. 3. Combine the root beer mixture with the
cold seltzer water, drink immediately, or store in fridge in tightly
covered container.
The root beer you'll make here is a simplified version of Roy Allen's
method from the early 1900's. Instead of harvesting roots, herbs, and
berries, you have the luxury of using a root beer concentrate that
can be found in most grocery stores. In 1922 Allen expanded his
business, he formed a partnership with entrepreneur Frank Wright.
This led to the name that would become famous, A&W, the country's
best-selling root beer.
Source: More Top Secret Recipes by: Todd Wilbur
Typos by: Kathleen Pickell 96MAY17
: http://www.cyberspc.mb.ca/~pickell/recipe.ht l
Servings: 5 cups
A&W Root Beer Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beer; Beverages
The History of Recipes
It is quite possible to trace the history of written cooking instructions far back into the far past, in truth as far back into history as ancient Egypt, and quite possibly further than that. In practice though, these, old cook books were just primitive pictorial recipes for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to academics is a collection of tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. As we move into Roman times around 25BC a roman called Apicius created a number of documents which described recipes enjoyed by wealthy roman citizens. In his publication, he tells us how the roman meals were separated into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the Romans used a good variety of aromatic flavours, including some familiar names like bay, fennel and asafoetida. Moving on, we find a couple of interesting cookery books which date from the fourteenth century ; a cookery book entitled `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these are nothing to do with the indian food that is served today, but rather accounts of the types of meals enjoyed by the upper classes of the time. Later, in the 15th century, people returning from the crusades brought us many new spices and herbs from middle-east cuisine, including parsley and basil. The introduction of these new culinary ideas prompted a surge in recipe publications, the majority of which are now in private cookery archives. During the following few centuries, the families of Europe tried to serve the most exotic meals, and because of this the best cooks and their recipe collections were at a premium. However, it wasn`t until the 1800s that haute cuisine and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collecting, trying out, and writing down recipes to help cooks of their time. By the advent of the 1900s, cookbooks were increasing in popularity mostly due to higher levels of literacy, more leisure time and having more disposable income. Like it or not, the introduction of TV gave us celebrity chefs and the recipe books that accompanied them. Which brings us neatly up to date and the internet revolution, permitting everyone to access thousands of recipes such as those found on our site. |
We hope you enjoy this A&W Root Beer recipe.
