ELDERBERRY WINE
From The Common sense recipe book, 1898
Keep it full for about two weeks, cork tightly when fermentation is done, let stand for three months before bottling.
Presented as published in 1898. 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
31795Calories
171 gProtein
7517 gCarbs
249 gFat
Full nutrition (33 nutrients)
Calories31795 kcal
Protein171 g
Carbohydrates7517 g
Fiber276 g
Sugars6591 g
Total Fat249 g
Saturated Fat44 g
Monounsaturated Fat74 g
Polyunsaturated Fat109 g
Cholesterol898 mg
Sodium6733 mg
Potassium19689 mg
Calcium7965 mg
Iron116 mg
Magnesium1218 mg
Phosphorus3369 mg
Zinc25 mg
Copper8.3 mg
Manganese8.6 mg
Vitamin D0 mcg
Vitamin C1072 mg
Vitamin A1714 mcg
Vitamin E27 mg
Vitamin K60 mcg
Vitamin B613 mg
Vitamin B122 mcg
Thiamin (B1)23 mg
Riboflavin (B2)11 mg
Niacin (B3)114 mg
Folate4705 mcg
Choline756 mg
Caffeine0 mg
Water21653 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 66. The excerpt below is the record exactly as published.
ELDERBERRY WINE. { was asked for a recipe of elderberry wine before the berries are half mipe) \itere at is. as Wicave ut dast=cuimimer Mangere. am living will give it next summer: To fill a five-gallon keg take hve quarts of ripe berries picked from the stem, five gallons of water, boil them together one-quarter of an hour, strain the liquor, add fourteen pounds of nice brown sugar, boil again one-half hour, put into a tub three pounds of sweet raisins, pour the boiling liquor on them; when about milk warm add one-half pint of yeast
Cook this with the app: pantry check, scaling, and the assistant.