Lemon Wine
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
17927Calories
18 gProtein
4667 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories17927 kcal
Protein18 g
Carbohydrates4667 g
Fiber45 g
Sugars4567 g
Total Fat19 g
Saturated Fat0.6 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat1.4 g
Cholesterol0 mg
Sodium532 mg
Potassium2450 mg
Calcium916 mg
Iron12 mg
Magnesium293 mg
Phosphorus256 mg
Zinc1.4 mg
Copper2.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C848 mg
Vitamin A16 mcg
Vitamin E2.4 mg
Vitamin K0 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.6 mg
Folate176 mcg
Choline82 mg
Caffeine0 mg
Water16551 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.
LEMON WINE. Boil ten pounds of leaf sugar in four gallons of water, for half an hour, and pour the liquor over the thin rind of sixteen lemons
Cook this with the app: pantry check, scaling, and the assistant.