Currant Wine
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
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
1592Calories
6 gProtein
408 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1592 kcal
Protein6.3 g
Carbohydrates408 g
Fiber0 g
Sugars340 g
Total Fat2.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium19 mg
Potassium1452 mg
Calcium257 mg
Iron7.1 mg
Magnesium111 mg
Phosphorus264 mg
Zinc1.2 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C811 mg
Vitamin A54 mcg
Vitamin E4.5 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water604 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 99. The excerpt below is the record exactly as published.
CURRANT WINE. The currants should be quite ripe. Stem, mash, and strain them, adding a half pint of water, and less than a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.