Currant Wine
From The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts
Presented as published in 1900. 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
2170Calories
9 gProtein
555 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories2170 kcal
Protein9.4 g
Carbohydrates555 g
Fiber0 g
Sugars453 g
Total Fat4.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.2 g
Cholesterol0 mg
Sodium46 mg
Potassium2182 mg
Calcium403 mg
Iron11 mg
Magnesium172 mg
Phosphorus396 mg
Zinc1.9 mg
Copper0.7 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C1216 mg
Vitamin A81 mcg
Vitamin E6.7 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water1497 g
As published
This recipe was extracted from The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts (1900), page 13. The excerpt below is the record exactly as published.
Currant Wine. To every three pints of fruit put one quart of water, bruise the former ; in twenty-four hours strain the liquor, and to every quart put a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.