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Raisin Wine
From Modern cookery, in all its branches, 1884
Serves 17
The refuse raisins can be used to make vinegar.
Presented as published in 1884. 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
632Calories
5 gProtein
168 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories632 kcal
Protein5.4 g
Carbohydrates168 g
Fiber15 g
Sugars0 g
Total Fat1.2 g
Saturated Fat0.4 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium66 mg
Potassium1763 mg
Calcium66 mg
Iron5.5 mg
Magnesium66 mg
Phosphorus160 mg
Zinc0.4 mg
Copper0.7 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.4 mg
Folate6.4 mcg
Choline0 mg
Caffeine0 mg
Water258 g
Estimated from matched ingredients across 17 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 505. The excerpt below is the record exactly as published.
RAISIN WINE, WIUCII, IF LONG KEPT, REALLY RESEMBLES FOREIGN. First boil the water which is to be used for the wine, and let it 584 MODERN COOKERY. [chap. XXIX. again become perfectly cold ; then put into a sound sweet cask eight pounds of fine Malaga raisins for each gallon that is to be used
Cook this with the app: pantry check, scaling, and the assistant.