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Raspberry Wine
From The new Kentucky home cook book, 1884
Serves 20
Keep in a cool place or bury in sawdust.
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
269Calories
1 gProtein
68 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories269 kcal
Protein0.6 g
Carbohydrates68 g
Fiber0 g
Sugars68 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol19 mg
Sodium7.8 mg
Potassium8.3 mg
Calcium3.5 mg
Iron0.1 mg
Magnesium0.8 mg
Phosphorus9.9 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.4 mcg
Choline15 mg
Caffeine0 mg
Water3.8 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 160. The excerpt below is the record exactly as published.
RASPBERRY WINE. Pick carefully fine ripe raspberries, crush them, squeeze out the juice, and measure. Pour as much boiling water on the berries as there is juice, let it stand a few hours to extract all the juice, then mix all the liquid together and strain it. Dissolve in it three pounds of white sugar to each gallon of juice, mixing in the beaten whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.