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Currant Wine, Black
From Cassell's dictionary of cookery, 1892
Serves 20
This wine improves with age and can last for several years.
Presented as published in 1892. 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
1301Calories
0 gProtein
310 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories1301 kcal
Protein0.3 g
Carbohydrates310 g
Fiber0.9 g
Sugars308 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium29 mg
Potassium77 mg
Calcium61 mg
Iron1.2 mg
Magnesium13 mg
Phosphorus7.7 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C45 mg
Vitamin A103 mcg
Vitamin E0.6 mg
Vitamin K2.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate21 mcg
Choline4.4 mg
Caffeine0 mg
Alcohol15 g
Water569 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 447. The excerpt below is the record exactly as published.
Currant Wine, Black. — Take six quarts of black currant jun-c ; mix it with six quarts of cold water and twelve pounds of moist sugar. Wlien the sugar is dissolved put the liquor into a cask, which must be kept in a warm, dry room. It win ferment without anything else being added to it. A little of the liquid should be kept with which to fill up the cask when the fermentation is over, and the wine has been well skimmed. Before closing the cask add one quart of brandy
Cook this with the app: pantry check, scaling, and the assistant.