Black, Red, or Mixed Currant Wine
From Choice cookery, 1888
The longer it stands before bottling, the better.
Presented as published in 1888. 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
1746Calories
0 gProtein
452 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1746 kcal
Protein0 g
Carbohydrates452 g
Fiber0 g
Sugars453 g
Total Fat1.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium33 mg
Potassium19 mg
Calcium33 mg
Iron0.2 mg
Magnesium11 mg
Phosphorus0 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 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
Water945 g
As published
This recipe was extracted from Choice cookery (1888) by H. M. Young, page 46. The excerpt below is the record exactly as published.
BLACK, RED, or MIXED CURRANT WINE. 1 quart of water to each quart of I 1 lb. of sugar to each quart of juice
Cook this with the app: pantry check, scaling, and the assistant.