Orange Wine

Name: Orange Wine
Ingredients: 3 dozen oranges; one gallon of water; lib. of sugar to each quart

From Choice cookery, 1888

Presented as published in 1888. 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

4792Calories

61 gProtein

1216 gCarbs

9 gFat

Full nutrition (33 nutrients)

Calories4792 kcal

Protein61 g

Carbohydrates1216 g

Fiber156 g

Sugars1059 g

Total Fat9.2 g

Saturated Fat1 g

Monounsaturated Fat1.5 g

Polyunsaturated Fat1.6 g

Cholesterol0 mg

Sodium118 mg

Potassium11776 mg

Calcium2710 mg

Iron6.7 mg

Magnesium687 mg

Phosphorus907 mg

Zinc4.6 mg

Copper3.3 mg

Manganese1.6 mg

Vitamin D0 mcg

Vitamin C3447 mg

Vitamin A713 mcg

Vitamin E12 mg

Vitamin K0 mcg

Vitamin B63.9 mg

Vitamin B120 mcg

Thiamin (B1)5.6 mg

Riboflavin (B2)2.6 mg

Niacin (B3)18 mg

Folate1944 mcg

Choline544 mg

Caffeine0 mg

Water9406 g

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 47. The excerpt below is the record exactly as published.

ORANGE WINE. 3 dozen oranges. 124 pan with one gallon of water, and stew it gently four hours, adding more water as it wastes, so as to have one gallon when finished; strain. Peel the oranges and squeeze out the juice, and add as much water as you have juice. Add this to the gallon of water in which the peel has been stewed; allow lib. of sugar to each quart

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