Elderberry Wine
From Choice cookery, 1888
Take care not to disturb sediment.
Presented as published in 1888. 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
2654Calories
64 gProtein
620 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories2654 kcal
Protein64 g
Carbohydrates620 g
Fiber81 g
Sugars453 g
Total Fat16 g
Saturated Fat1.6 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat1.5 g
Cholesterol0 mg
Sodium201 mg
Potassium3085 mg
Calcium355 mg
Iron13 mg
Magnesium139 mg
Phosphorus1176 mg
Zinc13 mg
Copper1.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C209 mg
Vitamin A174 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B63.6 mg
Vitamin B120.1 mcg
Thiamin (B1)17 mg
Riboflavin (B2)6.3 mg
Niacin (B3)63 mg
Folate3523 mcg
Choline48 mg
Caffeine0 mg
Water3307 g
As published
This recipe was extracted from Choice cookery (1888) by H. M. Young, page 46. The excerpt below is the record exactly as published.
ELDERBERRY WINE. One quart of berries, picked clean from the stems ; pour over three quarts of water, and a quarter of an ounce of essence of cloves, and simmer slowly one hour; then pour over the sugar, allowing lib. to each quart. Toast a piece of bread, and pour over one teacup of 123 brewer’s ye
Cook this with the app: pantry check, scaling, and the assistant.