Primrose Wine

Name: Primrose Wine
Ingredients: six gallons of water; 12 lb. roughly broken up loaf sugar; the juice of four juicy lemons; the lightly whisked whites of four eggs; a full peck of primrose flowers; the very thinly pared rinds of the lemons

From The "Queen" cookery books: Pickles and Preserves, 1902

A gill of pale brandy per gallon improves keeping power.

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

21387Calories

31 gProtein

5469 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories21387 kcal

Protein31 g

Carbohydrates5469 g

Fiber14 g

Sugars5445 g

Total Fat38 g

Saturated Fat6.5 g

Monounsaturated Fat7.4 g

Polyunsaturated Fat4.3 g

Omega-30.1 g

Cholesterol744 mg

Sodium1030 mg

Potassium1302 mg

Calcium978 mg

Iron9.2 mg

Magnesium307 mg

Phosphorus476 mg

Zinc3.4 mg

Copper2.8 mg

Manganese0.4 mg

Vitamin D4 mcg

Vitamin C265 mg

Vitamin A325 mcg

Vitamin E2.9 mg

Vitamin K0.6 mcg

Vitamin B60.7 mg

Vitamin B121.8 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1 mg

Niacin (B3)0.7 mg

Folate149 mcg

Choline614 mg

Caffeine0 mg

Water23288 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.

Primrose Wine. Boil together for half an hour six gallons of water with 121b. roughly broken up loaf sugar, the juice of four juicy lemons (or four or five ripe limes), and the lightly whisked whites of four eggs, skimming it carefully and constantly. Now put into a delicately clean pan a full peck of primrose flowers, and the very thinly pared rinds of the lemons

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