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Rhenish Wine
From Consult me, 1902
Serves 11
This wine will be very superior.
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
583Calories
1 gProtein
128 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories583 kcal
Protein1 g
Carbohydrates128 g
Fiber4.7 g
Sugars118 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.2 mg
Potassium325 mg
Calcium19 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus41 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A7.2 mcg
Vitamin E0.2 mg
Vitamin K2.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline12 mg
Caffeine0 mg
Alcohol13 g
Water337 g
Estimated from matched ingredients across 11 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, aud stir It well. Let it stand in the tub for two or three weeks, till the head begins to flatten ; skim off the head, draw it clear off, and tun it. In 10 or 12 months rack it off, and fine it with isinglass. Add a pint of brandy to every three gallons
Cook this with the app: pantry check, scaling, and the assistant.