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Birch Wine
From Cassell's dictionary of cookery, 1892
Serves 14
This wine improves by keeping.
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
618Calories
1 gProtein
163 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories618 kcal
Protein1.4 g
Carbohydrates163 g
Fiber1.2 g
Sugars160 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium9.3 mg
Potassium267 mg
Calcium67 mg
Iron1.9 mg
Magnesium9.5 mg
Phosphorus25 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A12 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate15 mcg
Choline3 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2293. The excerpt below is the record exactly as published.
a gallon of this sap add a quart of honey or two pounds and a half of sugar, and boil them together, stirring the whole ; add also two ounces of hops for everj' nine gallons, a few cloves, and a rind or two of lemons
Cook this with the app: pantry check, scaling, and the assistant.