vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Raisin Wine
From Original White House Cookbook, 1887
Serves 18
Presented as published in 1887. 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
561Calories
8 gProtein
133 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories561 kcal
Protein8.4 g
Carbohydrates133 g
Fiber7.1 g
Sugars59 g
Total Fat2.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol0 mg
Sodium968 mg
Potassium497 mg
Calcium302 mg
Iron29 mg
Magnesium44 mg
Phosphorus109 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C4.1 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K1.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.4 mg
Folate117 mcg
Choline17 mg
Caffeine0 mg
Water354 g
Estimated from matched ingredients across 18 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 299. The excerpt below is the record exactly as published.
RAISIN WINE. Take two pounds of raisins, seed and chop them, a lemon, a pound of white sugar and about two gallons of boiling water
Cook this with the app: pantry check, scaling, and the assistant.