vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Raspberry Wine (another way)
From Cassell's dictionary of cookery, 1892
Serves 4
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
502Calories
1 gProtein
128 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories502 kcal
Protein1.1 g
Carbohydrates128 g
Fiber0 g
Sugars116 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.2 mg
Potassium182 mg
Calcium27 mg
Iron0.6 mg
Magnesium24 mg
Phosphorus31 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C26 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
Water333 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1488. The excerpt below is the record exactly as published.
Raspberry Wine (another way).— Bruise fine ripe raspberries with the back of a wooden spoon, put them into a stone jar, and pour over them an equal quantity of cold spring water. Leave them until the next day, strain off the liquor, and press the fruit. Dissolve in a small portion of the liquor one pound of loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.