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DAMSON WINE
From With a saucepan over the sea, 1902
Serves 20
Presented as published in 1902. 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
2223Calories
7 gProtein
570 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories2223 kcal
Protein6.6 g
Carbohydrates570 g
Fiber11 g
Sugars542 g
Total Fat4.1 g
Saturated Fat0.2 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium33 mg
Potassium1232 mg
Calcium72 mg
Iron2 mg
Magnesium63 mg
Phosphorus145 mg
Zinc1 mg
Copper0.5 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C61 mg
Vitamin A107 mcg
Vitamin E1.8 mg
Vitamin K40 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.4 mg
Folate120 mcg
Choline14 mg
Caffeine0 mg
Water1215 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 76. The excerpt below is the record exactly as published.
DAMSON WINE. Bruise 3^ gallons of damson plums, add 2 gallons of boiling sugar syrup, made of 3^ gallons of water and 7 pounds of sugar, boiled down. Cook I hour. When cool, add i gill of yeast Cover for 9 days, strain it and add i pound of chopped raisins ; when it stops working, add ^ ounce of essence of almonds and strain and bottle. Keep it 10 months before using. CURRANT WINE. (England.) Stem the currants, put in a bag and bring to a boil with enough water to cover. Press out the juice, add 2 gallons of water
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