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Ginger Wine
From Mrs. Maclurcan's cookery book, 1899
Serves 20
Presented as published in 1899. 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
1186Calories
2 gProtein
294 gCarbs
1 gFat
Full nutrition (35 nutrients)
Calories1186 kcal
Protein1.6 g
Carbohydrates294 g
Fiber2.3 g
Sugars287 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium34 mg
Potassium268 mg
Calcium49 mg
Iron0.8 mg
Magnesium23 mg
Phosphorus37 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate27 mcg
Choline6.8 mg
Caffeine0 mg
Alcohol7.4 g
Water808 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 133. The excerpt below is the record exactly as published.
GINGER WINE. 6 ozs. bruised ginger J pt. brandy 12 lbs. sugar 2 tablespoonfuls of yeast 6 lemons 4 gals, of water. 1 lb. raisins stoned and chopped
Cook this with the app: pantry check, scaling, and the assistant.