Excellent Ginger Wine

Name: Excellent Ginger Wine
Ingredients: ten gallons of water; fifteen pounds of sugar; the whites of six or eight eggs; half a pound of common white ginger; the very thin rinds of seven lemons; two spoonfuls of yeast; two ounces of isinglass shavings

From The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts

Presented as published in 1900. 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

27069Calories

57 gProtein

6892 gCarbs

56 gFat

Full nutrition (34 nutrients)

Calories27069 kcal

Protein57 g

Carbohydrates6892 g

Fiber29 g

Sugars6813 g

Total Fat56 g

Saturated Fat10 g

Monounsaturated Fat12 g

Polyunsaturated Fat6.7 g

Omega-30.1 g

Cholesterol1116 mg

Sodium1683 mg

Potassium3014 mg

Calcium1596 mg

Iron15 mg

Magnesium599 mg

Phosphorus902 mg

Zinc7.2 mg

Copper5 mg

Manganese1.1 mg

Vitamin D6 mcg

Vitamin C382 mg

Vitamin A487 mcg

Vitamin E4.8 mg

Vitamin K1.2 mcg

Vitamin B61.7 mg

Vitamin B122.7 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)2.3 mg

Niacin (B3)10 mg

Folate679 mcg

Choline989 mg

Caffeine0 mg

Water38849 g

As published

This recipe was extracted from The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts (1900), page 13. The excerpt below is the record exactly as published.

Excellent Ginger Wine. Put into a boiler ten gallons of water, and fifteen pounds of sugar, with the whites of six or eight eggs, mix all well while cold ; when the liquor boils, skim it well, put in half a pound of common white ginger bruised, and boil it twenty minutes ; have ready the very thin rinds of seven lemons, and pour the liquor upon them, when cool tun it, and add two spoonfuls of yeast ; put a quart of the liquor to two ounces of isinglass shavings

Cook this with the app: pantry check, scaling, and the assistant.