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CURRANT WINE
From With a saucepan over the sea, 1902
Serves 30
Improves with age.
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
177Calories
0 gProtein
46 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories177 kcal
Protein0.3 g
Carbohydrates46 g
Fiber0.2 g
Sugars45 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.4 mg
Potassium12 mg
Calcium8.7 mg
Iron0 mg
Magnesium3.2 mg
Phosphorus4.4 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate15 mcg
Choline0.2 mg
Caffeine0 mg
Water253 g
Estimated from matched ingredients across 30 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 77. The excerpt below is the record exactly as published.
CURRANT WINE. (England.) Stem the currants, put in a bag and bring to a boil with enough water to cover. Press out the juice, add 2 gallons of water to each gallon of juice, and 2 tablespoonfuls of yeast. Cover for 2 days ; add 3 pounds of sugar
Cook this with the app: pantry check, scaling, and the assistant.