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Apple Wine
From The new Kentucky home cook book, 1884
Serves 8
Presented as published in 1884. 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
472Calories
1 gProtein
101 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories472 kcal
Protein0.5 g
Carbohydrates101 g
Fiber0.8 g
Sugars96 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium29 mg
Potassium466 mg
Calcium45 mg
Iron1.3 mg
Magnesium30 mg
Phosphorus53 mg
Zinc0.3 mg
Copper0.1 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C3.6 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.4 mcg
Choline1.9 mg
Caffeine0 mg
Water458 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 161. The excerpt below is the record exactly as published.
APPLE WINE. To a gallon of new cider add a pound and a half of sugar, a quarter of a pound of raisins, and half of a lemon
Cook this with the app: pantry check, scaling, and the assistant.