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Raisin Wine (another way)
From Cassell's dictionary of cookery, 1892
Serves 20
This recipe yields a raisin wine with the flavor of Fontaigne.
Presented as published in 1892. 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
1479Calories
8 gProtein
382 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories1479 kcal
Protein7.5 g
Carbohydrates382 g
Fiber8.1 g
Sugars360 g
Total Fat1.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium76 mg
Potassium1100 mg
Calcium123 mg
Iron2.7 mg
Magnesium65 mg
Phosphorus181 mg
Zinc1.1 mg
Copper0.5 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C3.2 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K4.8 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4 mg
Folate181 mcg
Choline17 mg
Caffeine0 mg
Water1156 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1469. The excerpt below is the record exactly as published.
Raisin Wine (another way). — A raisin wine possessing the flavour of Fontaigne may be made in the following manner: — Take six pounds of raisins, boil them in six gallons of water, and when perfectly soft rub them tkrough a colander to separate the stones. Add the pulp to the water in which the raisins have been boiled, pour this mixture upon twelve pounds of white sugar, and suft'er it to ferment, with the addition of half a pint of yeast. When the fermentation has nearly ceased, add to it a quarter of a peck of elder flowers
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Cook this with the app: pantry check, scaling, and the assistant.