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GINGER WINE
From The household (of the Detroit free press), 1886
Serves 20
Presented as published in 1886. 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
2397Calories
10 gProtein
621 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories2397 kcal
Protein10 g
Carbohydrates621 g
Fiber12 g
Sugars586 g
Total Fat2.7 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium103 mg
Potassium1693 mg
Calcium180 mg
Iron4.2 mg
Magnesium99 mg
Phosphorus255 mg
Zinc1.4 mg
Copper0.8 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A0.2 mcg
Vitamin E0.3 mg
Vitamin K7.2 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.7 mg
Folate188 mcg
Choline30 mg
Caffeine0 mg
Water1384 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 393. The excerpt below is the record exactly as published.
GINGER WINE. Boil twenty pounds of sugar in seven gallons of water for half an hour, skimming it well ; then put nine ounces of bruised ginger in a portion of the liquor, and mix all together. When nearly cold put nine pounds of raisins chopped very small, into a wine gallon cask; add four lemons, sliced, after taking out the seeds, and pour the liquor over all, with one half-pint of yeast
Cook this with the app: pantry check, scaling, and the assistant.