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Raspberry Wine
From Consult me, 1902
Serves 7
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
753Calories
0 gProtein
194 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories753 kcal
Protein0 g
Carbohydrates194 g
Fiber0 g
Sugars194 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6 mg
Potassium5.3 mg
Calcium6 mg
Iron0.1 mg
Magnesium1.9 mg
Phosphorus0.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Alcohol0.7 g
Water136 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 417. The excerpt below is the record exactly as published.
RASPBERRY WINE. — To every quart of well picked raspberries put a quart of water ; bruise and let them stand two days ; strain off the liquor, and to every gallon put 3 lbs. of lump sugar ; when dissolved put the liquor into a barrel, and when fine, which will be in about two months, bottle it, and to each bottle put a table spoonful of brandy
Cook this with the app: pantry check, scaling, and the assistant.