Currant Wine
From Jane Hamilton's recipes, 1909
Add a quart of good French brandy to every five gallons before bottling.
Presented as published in 1909. 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
6300Calories
27 gProtein
1611 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories6300 kcal
Protein27 g
Carbohydrates1611 g
Fiber0 g
Sugars1320 g
Total Fat7.3 g
Saturated Fat0.6 g
Monounsaturated Fat1 g
Polyunsaturated Fat3.2 g
Cholesterol0 mg
Sodium445 mg
Potassium7590 mg
Calcium2143 mg
Iron37 mg
Magnesium562 mg
Phosphorus1112 mg
Zinc5.2 mg
Copper2.3 mg
Manganese5.5 mg
Vitamin D0 mcg
Vitamin C3244 mg
Vitamin A215 mcg
Vitamin E18 mg
Vitamin K0 mcg
Vitamin B61.7 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.9 mg
Niacin (B3)6.9 mg
Folate14 mcg
Choline31 mg
Caffeine0 mg
Water2433 g
As published
This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 42. The excerpt below is the record exactly as published.
Gather perfectly ripe currants with the stems on, mash them well with the hand, and add to each gallon of currants one quart of water. Strain through a strong muslin cloth or hair sifter and add three pounds of brown sugar
Cook this with the app: pantry check, scaling, and the assistant.