The James T. Callow Folklore Archive

SASPARILLA BEER RECIPE

1 POUND SASPARILLA, ONE QUARTER POUND OF GUAICUM BARK, 4 OUNCES
LICORICE ROOT, 1 AND ONE HALF OUNCES OF ANISEED, 1 OUNCE OF
MEZERON ROOT,
ONE QUARTER OUNCE OF CUT CLOVES, 3 AND ONE HALF POUNDS OF SUGAR,
9 QUARTS OF
WATER, MIX IN A LARGE CLEAN CONTAINER, SHAKING DAILY UNTIL
FERMENTATION BEGINS. THEN LET STAND 2 WEEKS.

Where learned: MICHIGAN ; DETROIT

James Callow Keyword(s): SARSAPARILLA

Date learned: 10-00-1974