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Elderberry Wine
From Twentieth century home cook book, 1905
Serves 10
No brandy or alcohol should be added.
Presented as published in 1905. 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
721Calories
2 gProtein
186 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories721 kcal
Protein2.4 g
Carbohydrates186 g
Fiber6.3 g
Sugars166 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0.1 mg
Sodium52 mg
Potassium628 mg
Calcium62 mg
Iron2 mg
Magnesium22 mg
Phosphorus73 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A17 mcg
Vitamin E0.1 mg
Vitamin K1.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate12 mcg
Choline6 mg
Caffeine0 mg
Water150 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 179. The excerpt below is the record exactly as published.
Elderberry Wine. — To every quart of the berries put a quart of Avafer and boil for half an hour. Bruise from the skin and strain, and to every gallon of juice add three pounds of double-refined sugar and one-quarter ounce of cream of tartar, and boil for half an hour. Take a clean cask and put in it one pound of raisins to every three gallons of wine, and a slice of toasted bread
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