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English Wine
From Consult me, 1902
Serves 20
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
4401Calories
10 gProtein
1071 gCarbs
3 gFat
Full nutrition (35 nutrients)
Calories4401 kcal
Protein9.5 g
Carbohydrates1071 g
Fiber8.2 g
Sugars1046 g
Total Fat3.4 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium152 mg
Potassium1638 mg
Calcium233 mg
Iron3.8 mg
Magnesium142 mg
Phosphorus304 mg
Zinc0.8 mg
Copper0.8 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C4.2 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K6.4 mcg
Vitamin B60.7 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.7 mg
Folate80 mcg
Choline60 mg
Caffeine0 mg
Alcohol7.4 g
Water3047 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 533. The excerpt below is the record exactly as published.
English Wine.— Boil 40 lbs. of sugar in 14 gallons of water, twenty minutes, taking the scum as it rises. Put it into a tub, and when nearly cold put in 8 lbs. of raisins chopped; and when cold, add two gallons of strong ale, when the ale is ready to tun. Let it stand three days, stirring it well every day. Then put it into the cask with a pint of brandy, a pound of sugar candy, and an ounce of isinglass
Cook this with the app: pantry check, scaling, and the assistant.