Orange Wine
From The "Queen" cookery books: Pickles and Preserves, 1902
Do not drink until three months later.
Presented as published in 1902. 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
6085Calories
17 gProtein
1568 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories6085 kcal
Protein17 g
Carbohydrates1568 g
Fiber43 g
Sugars1526 g
Total Fat6.5 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium70 mg
Potassium3304 mg
Calcium790 mg
Iron2.5 mg
Magnesium203 mg
Phosphorus252 mg
Zinc1.4 mg
Copper1.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C958 mg
Vitamin A198 mcg
Vitamin E3.2 mg
Vitamin K0 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.1 mg
Folate540 mcg
Choline151 mg
Caffeine0 mg
Water3453 g
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 40. The excerpt below is the record exactly as published.
Orange Wine. — Take ten Seville oranges and 31b. of sugar for every gallon. Strain into a delicately LIQUEURS, WINES, &c. 81 clean cask the juice of the fruit and the sugar ; and put the squeezed pulp into a basin, and pour on to it two quarts of water
Cook this with the app: pantry check, scaling, and the assistant.