vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Black Currant and Strawberry Wine
From Fruit recipes, 1907
Serves 20
Presented as published in 1907. 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
1359Calories
5 gProtein
345 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1359 kcal
Protein5.5 g
Carbohydrates345 g
Fiber0 g
Sugars296 g
Total Fat2.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium29 mg
Potassium1305 mg
Calcium300 mg
Iron5 mg
Magnesium120 mg
Phosphorus221 mg
Zinc1.1 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C647 mg
Vitamin A32 mcg
Vitamin E2.7 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water1506 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 75. The excerpt below is the record exactly as published.
BLACK CURRANT AND STRAWBERRY WINE To three gallons black currants add six quarts straw- berries, two ounces red tartar, and twelve and a half pounds of sugar. Heat the fruit and press out juice then add sugar. When dissolved stir in five and a half gallons soft water
Cook this with the app: pantry check, scaling, and the assistant.