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Peach or Apricot Wine No. 1
From Fruit recipes, 1907
Serves 12
Presented as published in 1907. 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
584Calories
7 gProtein
146 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories584 kcal
Protein6.7 g
Carbohydrates146 g
Fiber31 g
Sugars109 g
Total Fat2.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1.2 g
Cholesterol0 mg
Sodium88 mg
Potassium1055 mg
Calcium39 mg
Iron4.9 mg
Magnesium89 mg
Phosphorus206 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C91 mg
Vitamin A194 mcg
Vitamin E0.1 mg
Vitamin K2.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.5 mg
Folate42 mcg
Choline23 mg
Caffeine0 mg
Water299 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 34. The excerpt below is the record exactly as published.
PEACH OR APRICOT WINE No. 1 Use nearly matured fruit and mash well. To each eight pounds of pulp allow one quart of water. Let it come to a boil then squeeze out the juice and to each gallon add two pounds loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.