Elderflower Wine
From The "Queen" cookery books: Pickles and Preserves, 1902
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
39462Calories
188 gProtein
10139 gCarbs
66 gFat
Full nutrition (34 nutrients)
Calories39462 kcal
Protein188 g
Carbohydrates10139 g
Fiber183 g
Sugars9610 g
Total Fat66 g
Saturated Fat14 g
Monounsaturated Fat15 g
Polyunsaturated Fat7.7 g
Omega-30.6 g
Cholesterol1116 mg
Sodium2161 mg
Potassium28496 mg
Calcium3194 mg
Iron75 mg
Magnesium1631 mg
Phosphorus4625 mg
Zinc24 mg
Copper13 mg
Manganese11 mg
Vitamin D6 mcg
Vitamin C84 mg
Vitamin A480 mcg
Vitamin E7.5 mg
Vitamin K128 mcg
Vitamin B67.9 mg
Vitamin B122.7 mcg
Thiamin (B1)12 mg
Riboflavin (B2)8.9 mg
Niacin (B3)58 mg
Folate2066 mcg
Choline1309 mg
Caffeine0 mg
Water23486 g
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 39. The excerpt below is the record exactly as published.
Elderflower Wine. — Whisk the whites of six eggs to a froth, and put them with six gallons of water and 161b. of loaf sugar ; boil well, skimming care- fully, then add to the boiling liquid 81b. of best raisins, stoned and chopped, and a quarter-peck of elderflower
Cook this with the app: pantry check, scaling, and the assistant.