Currant Wine
From The "Queen" cookery books: Pickles and Preserves, 1902
Can be made with black or red currants.
Presented as published in 1902. 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
29988Calories
90 gProtein
7056 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories29988 kcal
Protein90 g
Carbohydrates7056 g
Fiber62 g
Sugars6123 g
Total Fat45 g
Saturated Fat4.3 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat11 g
Cholesterol0 mg
Sodium13602 mg
Potassium2486 mg
Calcium3688 mg
Iron393 mg
Magnesium357 mg
Phosphorus831 mg
Zinc6 mg
Copper0.6 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C1459 mg
Vitamin A59 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B61.6 mg
Vitamin B120 mcg
Thiamin (B1)8.2 mg
Riboflavin (B2)7.7 mg
Niacin (B3)95 mg
Folate1533 mcg
Choline148 mg
Caffeine0 mg
Alcohol296 g
Water10383 g
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 38. The excerpt below is the record exactly as published.
Currant Wine. — Put into a perfectly clean, dry tub, six quarts of currant juice, and pour on it 121b. of sugar previously dissolved in six quarts of boiling water, and let it stand to ferment, which it will do LIQUEURS, WINES, Ac- 77 for itself without any help. Keep hack a little of the liquid to add to the wine when it has fermented, and has been drawn off. A quart of brandy
Cook this with the app: pantry check, scaling, and the assistant.