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One of the earliest known recipes for switchel comes from Practical American Cookery and Domestic Economy by Elizabeth M. Hall, written in 1856. The original formula suggests mixing five gallons of water, half a gallon of molasses, one quart of vinegar, and two ounces of ginger. Modern cooks, however, typically adjust the quantities to suit their own needs, often aiming to make about a gallon.
In preparing switchel today, one would need about 4.7 liters of water, one cup of apple cider vinegar, two tablespoons of powdered ginger, and up to two cups of various sweeteners such as molasses or maple syrup. Each sweetener brings its unique flavor, ranging from the deep richness of molasses to the light sweetness of maple.