vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Mock Champagne

Name: Mock Champagne
Yield: 10 servings
Ingredients: Use grapes which have been picked when full grown and just beginning to change colour; for every quart of grapes pour in 1qt. of water; for every gallon mixing with it 31b. of loaf sugar; using 1oz. for every 5galls. of the wine; using 1qt. for every 5galls. of the wine

From The encyclopædia of practical cookery, 1890

Serves 10

Presented as published in 1890. 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

771Calories

0 gProtein

146 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories771 kcal

Protein0.4 g

Carbohydrates146 g

Fiber0.5 g

Sugars145 g

Total Fat0.5 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium6.3 mg

Potassium121 mg

Calcium10 mg

Iron0.3 mg

Magnesium5.6 mg

Phosphorus16 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C1.9 mg

Vitamin A1.8 mcg

Vitamin E0.1 mg

Vitamin K8.8 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate1.2 mcg

Choline3.4 mg

Caffeine0 mg

Alcohol30 g

Water202 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 221. The excerpt below is the record exactly as published.

Mock Champagne. — Use grapes which have been picked when full grown and just beginning to change colour; bruise them in a tub, and for every quart of grapes pour in lqt. of water. Leave the fruit for three days, stirring it once a day ; then press it through a cloth, and let the juice stand for four or live hours. Pour the liquor carefully from any sedi- ment, for every gallon mixing with it 31b. of loaf sugar, and turn it into a barrel, fixing the bung in lightly. Leave it for three weeks, or till it has ceased working, and at the end For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads 332 THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. Champagne — continued. of that time mix in some isinglass that has been dissolved in some of the liquor, using \oz. for every 5galls. of the wine

Read the full page as publishedCollapse the page

Cook this with the app: pantry check, scaling, and the assistant.