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Currant Wine
From Dora's cook book, 1888
Serves 11
Presented as published in 1888. 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
518Calories
0 gProtein
134 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories518 kcal
Protein0 g
Carbohydrates134 g
Fiber0 g
Sugars134 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium21 mg
Potassium18 mg
Calcium12 mg
Iron0.2 mg
Magnesium3.8 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A0.9 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 mcg
Choline0 mg
Caffeine0 mg
Water422 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 78. The excerpt below is the record exactly as published.
CURRANT WINE. One quart of currant juice, three pounds white sugar, sufficient water to make a gallon
Cook this with the app: pantry check, scaling, and the assistant.