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Black Currant Wine
From Cassell's dictionary of cookery, 1892
Serves 10
No specific cost mentioned.
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
612Calories
0 gProtein
158 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories612 kcal
Protein0 g
Carbohydrates158 g
Fiber0 g
Sugars159 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.9 mg
Potassium3.6 mg
Calcium1.7 mg
Iron0.1 mg
Magnesium0.5 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water4.7 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 247. The excerpt below is the record exactly as published.
Black Currant Wine. — Put equal quantities of currant juice and water into a cask Avith thi-ee pounds and a half of suga
Cook this with the app: pantry check, scaling, and the assistant.