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Green Currant Wine
From Fruit recipes, 1907
Serves 6
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
48Calories
1 gProtein
12 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories48 kcal
Protein1.1 g
Carbohydrates12 g
Fiber0 g
Sugars0 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium20 mg
Potassium250 mg
Calcium61 mg
Iron1.2 mg
Magnesium24 mg
Phosphorus45 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C137 mg
Vitamin A9.1 mcg
Vitamin E0.8 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water692 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 75. The excerpt below is the record exactly as published.
GREEN CURRANT WINE . Take full grown currants still green in colour. Stem and weigh and allow for each three pounds one gallon water
Cook this with the app: pantry check, scaling, and the assistant.