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Rhenish Wine
From Consult me, 1902
Serves 10
Ensure to use good quality yeast for fermentation.
Presented as published in 1902. 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
538Calories
1 gProtein
141 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories538 kcal
Protein1.1 g
Carbohydrates141 g
Fiber5.1 g
Sugars130 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium0.9 mg
Potassium356 mg
Calcium21 mg
Iron0.3 mg
Magnesium16 mg
Phosphorus43 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A7.9 mcg
Vitamin E0.2 mg
Vitamin K2.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline13 mg
Caffeine0 mg
Water341 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 422. The excerpt below is the record exactly as published.
RHENISH WINE.— To every gallon of the juice of apple, soon as it comes from the press, add 2 lbs. of loaf sugar ; boil as long as any scum arises ; strain through a sieve, and let it cool. Add some good yeast
Cook this with the app: pantry check, scaling, and the assistant.