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Currant Wine
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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
578Calories
3 gProtein
147 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories578 kcal
Protein3.1 g
Carbohydrates147 g
Fiber0 g
Sugars113 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium9.2 mg
Potassium725 mg
Calcium128 mg
Iron3.5 mg
Magnesium55 mg
Phosphorus132 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C405 mg
Vitamin A27 mcg
Vitamin E2.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water302 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 185. The excerpt below is the record exactly as published.
Currant Wine. The currants must be thoroughly ripe. Stew, mash and strain them; to 1 quart of fruit add ^ pint of water and % of a pound of granulated sugar.
Cook this with the app: pantry check, scaling, and the assistant.