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Currant Wine No. 2
From Original White House Cookbook, 1887
Serves 9
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
626Calories
0 gProtein
162 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories626 kcal
Protein0.2 g
Carbohydrates162 g
Fiber0 g
Sugars159 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium59 mg
Potassium216 mg
Calcium147 mg
Iron1.2 mg
Magnesium18 mg
Phosphorus6 mg
Zinc0 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A1.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.5 mcg
Choline3.5 mg
Caffeine0 mg
Water308 g
Estimated from matched ingredients across 9 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.
CURRANT WINE. No. 2. To EACH quart of currant juice, add two quarts of soft water and three pounds of brown sugar
Cook this with the app: pantry check, scaling, and the assistant.