Raspberry Wine
From The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts
Presented as published in 1900. 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
5786Calories
9 gProtein
1471 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories5786 kcal
Protein9.1 g
Carbohydrates1471 g
Fiber0 g
Sugars1382 g
Total Fat6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium42 mg
Potassium1439 mg
Calcium189 mg
Iron4.7 mg
Magnesium186 mg
Phosphorus248 mg
Zinc2.1 mg
Copper0.7 mg
Manganese4.5 mg
Vitamin D0 mcg
Vitamin C207 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
Alcohol4.6 g
Water1725 g
As published
This recipe was extracted from The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts (1900), page 12. 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 three pounds of lump or white powder sugar ; when dissolved, put the liquor in a barrel, and when fine, which will he in about two months, bottle it, and to each bottle put a spoonful of brandy
Cook this with the app: pantry check, scaling, and the assistant.