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British Champagne
From The encyclopædia of practical cookery, 1890
Serves 20
Presented as published in 1890. 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
1672Calories
3 gProtein
431 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1672 kcal
Protein2.5 g
Carbohydrates431 g
Fiber7.7 g
Sugars421 g
Total Fat1.7 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium40 mg
Potassium512 mg
Calcium97 mg
Iron2 mg
Magnesium36 mg
Phosphorus79 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C73 mg
Vitamin A3.6 mcg
Vitamin E0.2 mg
Vitamin K20 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate14 mcg
Choline14 mg
Caffeine0 mg
Water1285 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 222. The excerpt below is the record exactly as published.
British Champagne. — Put 6galls. of water into a saucepan, add [ 181b. of sugar, boil for half-an-hour on a moderate fire, and skim it well. Put 2galls. of white currants
Cook this with the app: pantry check, scaling, and the assistant.