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Cherry Wine
From The encyclopædia of practical cookery, 1890
Serves 15
No need to fortify with brandy.
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
470Calories
6 gProtein
112 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories470 kcal
Protein5.6 g
Carbohydrates112 g
Fiber2.6 g
Sugars98 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium0.9 mg
Potassium1210 mg
Calcium76 mg
Iron1.1 mg
Magnesium63 mg
Phosphorus132 mg
Zinc0.4 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C72 mg
Vitamin A1.2 mcg
Vitamin E0.1 mg
Vitamin K6.7 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate4.8 mcg
Choline4.6 mg
Caffeine0 mg
Water424 g
Estimated from matched ingredients across 15 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 295. The excerpt below is the record exactly as published.
Cherry Wine. — (1) To make 5 pints of this wine, take 151b. of I Cherries and 21b. of red currants. Bruise them together, mix with them two-thirds of the kernels, and put the whole of the Cherries, currants, and kernels, into a barrel, with Jib. of sugar
Cook this with the app: pantry check, scaling, and the assistant.