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Currant Wine

Name: Currant Wine
Yield: 24 servings
Ingredients: three gallons of strawberries; three gallons of water; eight pounds of lump sugar; two gallons of cider; one ounce of powdered red tartar; the thin rind of a fresh lemon; a little brandy may be added if liked

From Cassell's dictionary of cookery, 1892

Serves 24

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

815Calories

3 gProtein

190 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories815 kcal

Protein2.9 g

Carbohydrates190 g

Fiber0.4 g

Sugars174 g

Total Fat1.5 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium32 mg

Potassium971 mg

Calcium120 mg

Iron1.9 mg

Magnesium78 mg

Phosphorus129 mg

Zinc0.7 mg

Copper0.2 mg

Manganese2.5 mg

Vitamin D0 mcg

Vitamin C273 mg

Vitamin A0.1 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0.5 mcg

Choline0.4 mg

Caffeine0 mg

Water1183 g

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1916. The excerpt below is the record exactly as published.

currant wine. To make it from fresh fruit, bruise three gallons of strawberries, and pour upon them three gallons of water. Let them infuse twenty-four hours. Strain the liquor through a canvas bag, and add eight pounds of lump sugar, two gallons of cider, one ounce of powdered red tartar, and the thin rind of a fresh lemon. "When putting the wine into the cask a little brandy may be added if liked

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