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Cherry Wine
From The new Kentucky home cook book, 1884
Serves 20
Flavor of kernels can be added by breaking some stones.
Presented as published in 1884. 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
1048Calories
16 gProtein
245 gCarbs
5 gFat
Full nutrition (29 nutrients)
Calories1048 kcal
Protein16 g
Carbohydrates245 g
Fiber15 g
Sugars106 g
Total Fat5.1 g
Saturated Fat0.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.4 g
Sodium1741 mg
Potassium824 mg
Calcium544 mg
Iron54 mg
Magnesium89 mg
Phosphorus192 mg
Zinc1.1 mg
Copper0 mg
Manganese0.7 mg
Vitamin C1.6 mg
Vitamin E0.1 mg
Vitamin K44 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)14 mg
Folate204 mcg
Choline20 mg
Water1089 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 161. The excerpt below is the record exactly as published.
CHERRY WINE. Put four gallons of ripe cherries into a wooden or stone vessel. Pour over them four gallons of boiling water. Let them stand four or five days. Mash, and stir every day. Then strain, and to each gallon of juice add three pounds of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.