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Lemon Wine
From The encyclopaedia of practical cookery, 1892
Serves 12
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
150Calories
0 gProtein
39 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories150 kcal
Protein0.2 g
Carbohydrates39 g
Fiber0.5 g
Sugars38 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium10 mg
Potassium27 mg
Calcium14 mg
Iron0.1 mg
Magnesium4.6 mg
Phosphorus2.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C8.8 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.8 mcg
Choline0.9 mg
Caffeine0 mg
Water330 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 326. The excerpt below is the record exactly as published.
Lemon Wine. — To Jgall. of water allow 1 Jib. of crushed loaf sugar and two large Lemons
Cook this with the app: pantry check, scaling, and the assistant.