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German Red Wine
From The Cook County cook book, 1912
Serves 6
If properly handled, it will keep for years.
Presented as published in 1912. 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
592Calories
0 gProtein
153 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories592 kcal
Protein0.1 g
Carbohydrates153 g
Fiber0.1 g
Sugars153 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11 mg
Potassium35 mg
Calcium13 mg
Iron0.1 mg
Magnesium4.4 mg
Phosphorus1.5 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0.8 mcg
Vitamin E0 mg
Vitamin K2.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.6 mcg
Choline0.8 mg
Caffeine0 mg
Water327 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 392. The excerpt below is the record exactly as published.
GERMAN RED WINE (Excellent).— Crush thoroughly 18 to 20 baskets Concord grapes. Let them stand in a clean tuh about 8 to 10 days, according to the weather. Then press in a cider press. Put the juice in a very clean keg or barrel. The keg must be full, as it sours if there is any space. Dissolve 2 to 5 lbs. of sugar in 2 qts. hot water
Cook this with the app: pantry check, scaling, and the assistant.