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Currant Wine
From The national course in home economics, 1917
Serves 20
D. Eo P.
Presented as published in 1917. 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
445Calories
0 gProtein
115 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories445 kcal
Protein0.4 g
Carbohydrates115 g
Fiber0.3 g
Sugars113 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium38 mg
Potassium38 mg
Calcium13 mg
Iron0.4 mg
Magnesium4.6 mg
Phosphorus5.9 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C49 mg
Vitamin A2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate22 mcg
Choline0.3 mg
Caffeine0 mg
Water551 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 248. The excerpt below is the record exactly as published.
CURRANT WINE. Gather the currants when ripe, squeeze out the juice; to one gallon of the juice put two gallons of cold water and two spoonfuls of yeast; let ferment twenty-four hours; strain, and to every gallon of liquor add four pounds of loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.