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Catawba Wine
From Fruit recipes, 1907
Serves 3
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
582Calories
0 gProtein
151 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories582 kcal
Protein0 g
Carbohydrates151 g
Fiber0 g
Sugars151 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.8 mg
Potassium3 mg
Calcium33 mg
Iron0.1 mg
Magnesium6.8 mg
Phosphorus0 mg
Zinc0 mg
Copper0 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
Water315 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 48. The excerpt below is the record exactly as published.
CATAWBA WINE Allow a quart of soft water to each gallon of crushed fruit. Let it stand one week; strain, and to each gallon allow a pound of loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.