Ginger Wine

Name: Ginger Wine
Ingredients: ten gallons of water; fifteen pounds of lump-sugar; the whites of six or eight eggs; half a pound of common white ginger; the very thin rind of seven lemons

From The Common sense recipe book, 1898

Presented as published in 1898. 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

26805Calories

42 gProtein

6819 gCarbs

52 gFat

Full nutrition (34 nutrients)

Calories26805 kcal

Protein42 g

Carbohydrates6819 g

Fiber4.5 g

Sugars6795 g

Total Fat52 g

Saturated Fat9.9 g

Monounsaturated Fat11 g

Polyunsaturated Fat6.1 g

Omega-30.1 g

Cholesterol1116 mg

Sodium1659 mg

Potassium1870 mg

Calcium1408 mg

Iron10 mg

Magnesium532 mg

Phosphorus671 mg

Zinc5.3 mg

Copper4.6 mg

Manganese0.9 mg

Vitamin D6 mcg

Vitamin C11 mg

Vitamin A480 mcg

Vitamin E3.7 mg

Vitamin K1.1 mcg

Vitamin B60.9 mg

Vitamin B122.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.4 mg

Niacin (B3)1.9 mg

Folate166 mcg

Choline947 mg

Caffeine0 mg

Water38225 g

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 96. The excerpt below is the record exactly as published.

GINGER WINE. Put into a very nice boiler ten gallons of water, fifteen pounds of lump-sugar, with the whites of six or eight eggs well beaten and strained; mix all well while cold; when the liquor boils. skim it well; put in half a pound of common white ginger, bruised, boil it twenty minutes. Have ready the very thin rind of seven lemons

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