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Elderberry Wine No. 2 (Spiced)
From Fruit recipes, 1907
Serves 20
Presented as published in 1907. 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
2463Calories
5 gProtein
629 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories2463 kcal
Protein4.6 g
Carbohydrates629 g
Fiber42 g
Sugars521 g
Total Fat6.8 g
Saturated Fat0.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol0 mg
Sodium45 mg
Potassium1680 mg
Calcium247 mg
Iron10 mg
Magnesium45 mg
Phosphorus244 mg
Zinc0.9 mg
Copper0.5 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C209 mg
Vitamin A175 mcg
Vitamin E0.7 mg
Vitamin K2 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.1 mg
Folate42 mcg
Choline2 mg
Caffeine0 mg
Water464 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 72. The excerpt below is the record exactly as published.
ELDERBERRY WINE No. 2 (Spiced) Boil five gallons elderberries with same amount of rain- water. Strain and add twenty-three pounds white sugar with four ounces red (or crude) tartar and to each gallon allow a dessertspoon of strong yeast. Add one-half ounce each of ginger, nutmeg, mace, and cloves with one and a half ounces bitter almonds
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