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Home-Made Tokay
From Fruit recipes, 1907
Serves 3
If not then clear settle it as for peach wine.
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
672Calories
6 gProtein
172 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories672 kcal
Protein5.8 g
Carbohydrates172 g
Fiber5 g
Sugars145 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium49 mg
Potassium1291 mg
Calcium129 mg
Iron1.6 mg
Magnesium79 mg
Phosphorus192 mg
Zinc0.7 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C154 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K5.3 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.8 mg
Folate6.7 mcg
Choline17 mg
Caffeine0 mg
Water297 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 48. The excerpt below is the record exactly as published.
HOME-MADE TOKAY To each quart of grape juice add one pound Sultana raisins
Cook this with the app: pantry check, scaling, and the assistant.