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Red Currant Wine
From Cassell's dictionary of cookery, 1892
Serves 40
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
1097Calories
6 gProtein
280 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1097 kcal
Protein5.6 g
Carbohydrates280 g
Fiber16 g
Sugars255 g
Total Fat1.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium73 mg
Potassium1103 mg
Calcium159 mg
Iron3.9 mg
Magnesium67 mg
Phosphorus171 mg
Zinc1.1 mg
Copper0.6 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C153 mg
Vitamin A7.2 mcg
Vitamin E0.4 mg
Vitamin K39 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate52 mcg
Choline27 mg
Caffeine0 mg
Water1380 g
Estimated from matched ingredients across 40 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2297. The excerpt below is the record exactly as published.
Bruise eight gallons of red cui-rants with one quart of rasp- berries. Press out the juice, and to the residuum, after pressure, add eleven gallons of cold water. Add two pounds of beetroot sliced as thin as possible to give colour, and let them infuse, with frequent mixture, for twelve hours ; then press out the liquor as before, and add it to the juice. Next dissolve twenty pounds of raw sugar in the mixed liquor, and three ounces of red tartar
Cook this with the app: pantry check, scaling, and the assistant.