In 1944 the Dalesman published a recipe for Mangold Ale. The resulting brew is described as ‘potent and stimulating’.

• Use between 10 – 15 lb Mangold roots for every gallon of water.
• Clean and chop the roots, taking off the tops and paring away the rind.
• Boil chopped roots until soft and pulpy.
• Squeeze the liquor from the pulp and then boil it again with hops – use about six ounces of hops for every nine gallons of liquor produced. Reduce amount of hops pro rata to amount of liquor produced.
• Add brewer’s yeast in proportion to volume of liquor produced.
• Ferment until converted to alcohol, and bottle the ale.

Source: Dalesman: ‘A Yorkshire Dalesman’s Diary’, vol. 6, no.6, 1944.