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Passover Wine
From The home cook book, 1905
Serves 6
Presented as published in 1905. 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
344Calories
4 gProtein
91 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories344 kcal
Protein3.9 g
Carbohydrates91 g
Fiber5.6 g
Sugars74 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium44 mg
Potassium871 mg
Calcium89 mg
Iron2.1 mg
Magnesium47 mg
Phosphorus114 mg
Zinc0.4 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0.2 mcg
Vitamin E0.2 mg
Vitamin K4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate7.5 mcg
Choline13 mg
Caffeine0 mg
Water505 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 213. The excerpt below is the record exactly as published.
PASSOVER WINE Remove from their stems a pound and a half of fine raisins. Bruise them with a masher, then chop them coarse, put in an earthen crock, add a small sliced lemon, and pour over three quarts of fresh water just boiling.
Cook this with the app: pantry check, scaling, and the assistant.