vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Ginger Wine
From Consult me, 1902
Serves 30
Presented as published in 1902. 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
340Calories
4 gProtein
81 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories340 kcal
Protein3.8 g
Carbohydrates81 g
Fiber2.1 g
Sugars76 g
Total Fat1.8 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol37 mg
Sodium42 mg
Potassium145 mg
Calcium37 mg
Iron1.4 mg
Magnesium24 mg
Phosphorus61 mg
Zinc0.7 mg
Copper0.1 mg
Manganese1.9 mg
Vitamin D0.2 mcg
Vitamin C0.1 mg
Vitamin A16 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.6 mg
Folate122 mcg
Choline33 mg
Caffeine0 mg
Water765 g
Estimated from matched ingredients across 30 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 240. The excerpt below is the record exactly as published.
GINGER WINE.— Fine loaf sugar, is lbs. ; powdered ginger, 6 ozs. ; water, 6 gallons. Boil for an hour. Whisk the whites of 6 eggs, to mix with the liquors. When cold, put into a barrel, and 6 lemons cut into slices, and a cupful of yeast
Cook this with the app: pantry check, scaling, and the assistant.