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Raspberry Wine
From The art of German cooking and baking, 1922
Serves 6
Presented as published in 1922. 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
814Calories
2 gProtein
208 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories814 kcal
Protein1.5 g
Carbohydrates208 g
Fiber0 g
Sugars193 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2 mg
Potassium240 mg
Calcium27 mg
Iron0.8 mg
Magnesium30 mg
Phosphorus42 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C35 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
Water134 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 168. The excerpt below is the record exactly as published.
RASPBERRY WINE. 2 lbs. of raspberries 25 grams of tartaric acid 1 pt. of water 2 % lbs. of sugar
Cook this with the app: pantry check, scaling, and the assistant.