vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cowslip Wine
From Cassell's dictionary of cookery, 1892
Serves 20
The wine improves with age.
Presented as published in 1892. 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
630Calories
1 gProtein
163 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories630 kcal
Protein1.1 g
Carbohydrates163 g
Fiber1.4 g
Sugars159 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium19 mg
Potassium197 mg
Calcium64 mg
Iron1.2 mg
Magnesium12 mg
Phosphorus19 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A8.7 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate12 mcg
Choline2 mg
Caffeine0 mg
Water509 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2297. The excerpt below is the record exactly as published.
seven pounds of moist sugar, two gallons and a half of water, and two ounces of ho];)s, and boil them together. Pare the rinds of eight lemons
Cook this with the app: pantry check, scaling, and the assistant.