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Elderberry Wine

From The "Queen" cookery books: Pickles and Preserves, 1902

Be careful not to disturb the crust when drawing off the liquor.

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

18277Calories
319 gProtein
4060 gCarbs
84 gFat
Full nutrition (34 nutrients)
Calories18277 kcal
Protein319 g
Carbohydrates4060 g
Fiber187 g
Sugars1337 g
Total Fat84 g
Saturated Fat13 g
Monounsaturated Fat14 g
Polyunsaturated Fat33 g
Cholesterol0 mg
Sodium39161 mg
Potassium6421 mg
Calcium12063 mg
Iron1153 mg
Magnesium1157 mg
Phosphorus2467 mg
Zinc16 mg
Copper1.9 mg
Manganese9.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.7 mg
Vitamin K0 mcg
Vitamin B65.3 mg
Vitamin B120 mcg
Thiamin (B1)24 mg
Riboflavin (B2)23 mg
Niacin (B3)286 mg
Folate4630 mcg
Choline496 mg
Caffeine0 mg
Alcohol45 g
Water13947 g

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 36. The excerpt below is the record exactly as published.

four and a half gallons of freshly boiled and boiling water, cover with a blanket or folded cloth, to keep out the dust, and let it stand four or five days, by which time it will have formed a thick crust on the top. (It will do this sooner if the weather is close.) Now draw off the liquor very carefully by means of 74 PICKLES AND PRESERVES. a little wooden tap, wlticli should have been fixed close to the bottom of the tub, being very particular not to break the crust ; if there is no tap, this crust must be skimmed off, but this is very troublesome, as every scrap must be removed, or it will hopelessly cloud the wine. Now for each gallon of liquid allow 31b. of (cane) brown sugar, mix it well in, and pour the result into a cask, keeping back a gallon of the liquid to add later on. It will take seven to eight days to finish the fermentation, and this surplus liquor may be added in gradually during this process. Meanwhile, soak 2oz. of gelatine in a pint of the liquid, and then dissolve it over the fire, and pour this solution to the wine when the fermentation stops ; then bung it down closely, and let it stand for five or six months. When ready add to it a quart of elderflower water and a gill of mock or real kirschwasser
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