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Elderberry Wine
From The new Kentucky home cook book, 1884
Serves 13
Presented as published in 1884. 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
482Calories
0 gProtein
104 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories482 kcal
Protein0 g
Carbohydrates104 g
Fiber0 g
Sugars104 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium14 mg
Potassium7.1 mg
Calcium14 mg
Iron0.1 mg
Magnesium4.7 mg
Phosphorus1.4 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Alcohol11 g
Water459 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 161. The excerpt below is the record exactly as published.
ELDERBERRY WINE. Press the juice from the ripe berries, and add a gallon and a half of water to each gallon of juice; to each gallon of this add three pounds of sugar, and a pint of brandy
Cook this with the app: pantry check, scaling, and the assistant.