Parsnip Wine
From The "Queen" cookery books: Pickles and Preserves, 1902
Produces a nice liquor; historically used for horse-radish wine.
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
6906Calories
26 gProtein
1722 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories6906 kcal
Protein26 g
Carbohydrates1722 g
Fiber98 g
Sugars1550 g
Total Fat15 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Cholesterol0.3 mg
Sodium297 mg
Potassium9049 mg
Calcium965 mg
Iron11 mg
Magnesium449 mg
Phosphorus1165 mg
Zinc6.3 mg
Copper2.6 mg
Manganese4.5 mg
Vitamin D0 mcg
Vitamin C214 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate1544 mcg
Choline4.8 mg
Caffeine0 mg
Water5203 g
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 41. The excerpt below is the record exactly as published.
Parsnip Wine.— Clean and quarter 41b. of parsnips, and put them on to boil with a gallon of water; when they are quite soft, strain off the liquor, being careful not to crush the parsnips in so doing. Now for each gallon of liquid add 31b. of sngar, and ^oz. crude tartar. When nearly cold, put a toast spread with yeast
Cook this with the app: pantry check, scaling, and the assistant.