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Currant Wine No. 1
From Original White House Cookbook, 1887
Serves 3
Presented as published in 1887. 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
695Calories
2 gProtein
174 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories695 kcal
Protein2.1 g
Carbohydrates174 g
Fiber0 g
Sugars151 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium6.9 mg
Potassium485 mg
Calcium86 mg
Iron2.4 mg
Magnesium37 mg
Phosphorus88 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C270 mg
Vitamin A18 mcg
Vitamin E1.5 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
Alcohol2.8 g
Water207 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 297. The excerpt below is the record exactly as published.
a half pint of water and less than a pound of sugar to a quart of the mashed fruit. Stir well up together and pour into a clean cask, leaving the bung-hole open, or covered with a piece of lace. It should stand for a month to ferment, when it will be ready for bottling ; just before bottling you may add a small quantity of brandy or whisky. CURRANT WINE. No.
Cook this with the app: pantry check, scaling, and the assistant.