Ginger Wine
From Choice cookery, 1888
Presented as published in 1888. 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
12986Calories
94 gProtein
3176 gCarbs
36 gFat
Full nutrition (33 nutrients)
Calories12986 kcal
Protein94 g
Carbohydrates3176 g
Fiber66 g
Sugars2270 g
Total Fat36 g
Saturated Fat4.5 g
Monounsaturated Fat5 g
Polyunsaturated Fat11 g
Cholesterol0 mg
Sodium12920 mg
Potassium1785 mg
Calcium3664 mg
Iron383 mg
Magnesium365 mg
Phosphorus864 mg
Zinc6.2 mg
Copper0.3 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K0.1 mcg
Vitamin B61.8 mg
Vitamin B120 mcg
Thiamin (B1)9.2 mg
Riboflavin (B2)8 mg
Niacin (B3)99 mg
Folate1754 mcg
Choline159 mg
Caffeine0 mg
Water4634 g
As published
This recipe was extracted from Choice cookery (1888) by H. M. Young, page 46. The excerpt below is the record exactly as published.
GINGER WINE. | oz. strong essence of ginger J oz. essence of cayenne % oz. tartaric acid 5 lbs. loaf sugar 12 pints of boiling water 1 tablespoonful brewer’s yeast
Cook this with the app: pantry check, scaling, and the assistant.