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Lemon Wine
From Cassell's dictionary of cookery, 1892
Serves 14
Sufficient for a gallon and a half of wine.
Presented as published in 1892. 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
530Calories
1 gProtein
139 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories530 kcal
Protein1.2 g
Carbohydrates139 g
Fiber3 g
Sugars132 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium12 mg
Potassium153 mg
Calcium37 mg
Iron0.7 mg
Magnesium12 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C57 mg
Vitamin A1.1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline5.5 mg
Caffeine0 mg
Water365 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 839. The excerpt below is the record exactly as published.
Lemon Wine. — Put the thin rind of five lemons into a tub. Pour over them a syrup made by boiling four quarts of water with four- pounds of sugar for thirty minutes. A\Tien quite cold, add the strained juice of ten lemons
Cook this with the app: pantry check, scaling, and the assistant.