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Currant Wine
From The household (of the Detroit free press), 1886
Serves 15
Presented as published in 1886. 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
541Calories
2 gProtein
139 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories541 kcal
Protein1.7 g
Carbohydrates139 g
Fiber0 g
Sugars121 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium11 mg
Potassium390 mg
Calcium74 mg
Iron1.9 mg
Magnesium32 mg
Phosphorus70 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C216 mg
Vitamin A14 mcg
Vitamin E1.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water350 g
Estimated from matched ingredients across 15 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 393. The excerpt below is the record exactly as published.
CURRANT WINE. For every gallon of water take one gallon of currants off the stalks, bruise well and let them stand over night. Next morning wash them well with the hands and strain through a fine sieve. To every gallon of the liquor add four pounds of sugar
Cook this with the app: pantry check, scaling, and the assistant.