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Raisin Wine with Cider
From Cassell's dictionary of cookery, 1892
Serves 13
Ensure cider is sound and good.
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
578Calories
4 gProtein
140 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories578 kcal
Protein4.4 g
Carbohydrates140 g
Fiber12 g
Sugars1.2 g
Total Fat0.9 g
Saturated Fat0.3 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium64 mg
Potassium1654 mg
Calcium69 mg
Iron5.1 mg
Magnesium67 mg
Phosphorus154 mg
Zinc0.4 mg
Copper0.6 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C9.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.9 mg
Folate5.2 mcg
Choline0 mg
Caffeine0 mg
Water305 g
Estimated from matched ingredients across 13 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 with Cider.— Be sure that the cider is perfectly sound and good, and take five pounds of fine Malaga raisins for each gallon of cider
Cook this with the app: pantry check, scaling, and the assistant.