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Currant Champagne
From Cassell's dictionary of cookery, 1892
Serves 19
Ready to use in 6-8 months.
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
476Calories
3 gProtein
122 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories476 kcal
Protein3 g
Carbohydrates122 g
Fiber8.4 g
Sugars109 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium15 mg
Potassium530 mg
Calcium72 mg
Iron2 mg
Magnesium28 mg
Phosphorus89 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C77 mg
Vitamin A3.8 mcg
Vitamin E0.2 mg
Vitamin K21 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate38 mcg
Choline15 mg
Caffeine0 mg
Water457 g
Estimated from matched ingredients across 19 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 440. The excerpt below is the record exactly as published.
Currant Champagne. — Take four quarts of very ripe white currants and four quarts of very ripe red currants ; pour over them six quarts of cold water, and bruise and stir them about every day for six days. Strain the juice through a jelly-bag, and put four- pounds of loaf sugar to every gallon of liquid ; add one ounce of isinglass, dissolved in a little water, and two table-spoonfuls of fresh yeast
Cook this with the app: pantry check, scaling, and the assistant.