vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apple Wine
From Consult me, 1902
Serves 20
No racking required; better with longer standing on lees.
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
5854Calories
2 gProtein
1365 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories5854 kcal
Protein1.6 g
Carbohydrates1365 g
Fiber0 g
Sugars1333 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium544 mg
Potassium4183 mg
Calcium1357 mg
Iron16 mg
Magnesium285 mg
Phosphorus315 mg
Zinc1.7 mg
Copper0.9 mg
Manganese9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.5 mg
Folate14 mcg
Choline31 mg
Caffeine0 mg
Water3068 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 23. The excerpt below is the record exactly as published.
APPLE WINE. Pure cider made from sound, dry apples, as it runs from the press. Put sixty pounds of brown sugar into fifteen gallons of the cider and let it dissolve, then put the mixture into a clean barrel, and fill the barrel up to within two gallons of being full
Cook this with the app: pantry check, scaling, and the assistant.