Apple Wine
From The "Queen" cookery books: Pickles and Preserves, 1902
Improves greatly by keeping.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
6274Calories
70 gProtein
1518 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories6274 kcal
Protein70 g
Carbohydrates1518 g
Fiber88 g
Sugars820 g
Total Fat25 g
Saturated Fat3.6 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat8.6 g
Cholesterol0 mg
Sodium8597 mg
Potassium4268 mg
Calcium2607 mg
Iron257 mg
Magnesium372 mg
Phosphorus926 mg
Zinc5.3 mg
Copper1.1 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C144 mg
Vitamin A72 mcg
Vitamin E2.2 mg
Vitamin K22 mcg
Vitamin B62.4 mg
Vitamin B120 mcg
Thiamin (B1)6.1 mg
Riboflavin (B2)6.1 mg
Niacin (B3)66 mg
Folate1022 mcg
Choline221 mg
Caffeine0 mg
Water6192 g
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 37. The excerpt below is the record exactly as published.
Apple Wine— Put into a pan four quarts of apples, crush lightly, and pour on to it a gallon of boiling water. Cover, and let it stand a fortnight, then strain, and to each pound of juice allow lib. of loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.