Red Currant Wine
From The Common sense recipe book, 1898
Presented as published in 1898. 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
6985Calories
0 gProtein
1807 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories6985 kcal
Protein0 g
Carbohydrates1807 g
Fiber0 g
Sugars1811 g
Total Fat5.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium472 mg
Potassium188 mg
Calcium472 mg
Iron0.9 mg
Magnesium157 mg
Phosphorus0 mg
Zinc0.2 mg
Copper1.5 mg
Manganese0.1 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
Water15127 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 96. The excerpt below is the record exactly as published.
RED CURRANT WINE. Pour four gallons of water over the the same quantity of fresh- picked fruit, well broken with the hands, and let it stand twenty- four hours; strain and press the currants, then add the pro- portion of four pounds of loaf-sugar
Cook this with the app: pantry check, scaling, and the assistant.