vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Ginger Wine
From The King's College Hospital book of cooking recipes, 1907
Serves 20
Presented as published in 1907. 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
885Calories
0 gProtein
228 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories885 kcal
Protein0.2 g
Carbohydrates228 g
Fiber0.2 g
Sugars227 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium32 mg
Potassium61 mg
Calcium32 mg
Iron0.2 mg
Magnesium15 mg
Phosphorus3.9 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.2 mcg
Choline3.3 mg
Caffeine0 mg
Alcohol0.4 g
Water955 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 90. The excerpt below is the record exactly as published.
Ginger Wine. 5 gallons of Water. ioMbs. of loaf Sugar. Mix together, with the whites of 6 eggs well beaten; boil together and keep it well skimmed; add £lb. of ginger bruised, boil £ of an hour; when cool strain off ; put in a slice of toast dipped in new yeast; let it stand two days, then add the rind and juice of 12 lemons, with 1 lb. of sugar, to the wine when done working; take out the toast and add iqt. of brandy
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