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Apricot Wine
From Cassell's dictionary of cookery, 1892
Serves 20
Time to boil: half an hour; ferment: three or four days. Sufficient to make three gallons.
Presented as published in 1892. 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
979Calories
14 gProtein
249 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories979 kcal
Protein14 g
Carbohydrates249 g
Fiber0.1 g
Sugars23 g
Total Fat1.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium53 mg
Potassium5045 mg
Calcium183 mg
Iron17 mg
Magnesium177 mg
Phosphorus430 mg
Zinc2.8 mg
Copper1.6 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A1723 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9.9 mg
Folate22 mcg
Choline0.1 mg
Caffeine0 mg
Water608 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 166. The excerpt below is the record exactly as published.
Apricot Wine. — Boil twelve poimds of sliced ripe apricots and a pound of sugar in three gallons of water for half an hour, and strain the liquor into a pan. Put with them a few of the kernels of the fruit, mix all together, and having covered the vessel, leave the liquid to cool. Mix one table-spoonful of fresh brewer's yeast with it, and leave it for three or four days to ferment. Then pour off the clear liquid into a cask, which must be scrupulously clean, and let it remain until the fei-mentation is ended. A pint of Rhenish or other white wine
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