vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Currant Wine
From Virginia Cookery-book, 1884
Serves 10
Better than blackberry wine for light color.
Presented as published in 1884. 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
563Calories
0 gProtein
146 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories563 kcal
Protein0.2 g
Carbohydrates146 g
Fiber0 g
Sugars143 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium57 mg
Potassium198 mg
Calcium121 mg
Iron1.1 mg
Magnesium15 mg
Phosphorus5.4 mg
Zinc0 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.4 mcg
Choline3.1 mg
Caffeine0 mg
Water372 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 133. The excerpt below is the record exactly as published.
Currant Wink Is better than blackberry in all cases where a light color is desirable ; and, strange as it may seem, we have seen a good and bright wine made by the following directions : One quart of currant-juice, three quarts of water, three pounds of brown sugar
Cook this with the app: pantry check, scaling, and the assistant.