Rhubarb Wine
From The St. Mungo cookery book, 1904
Best tapped in from 6 to 12 months.
Presented as published in 1904. 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
50281Calories
134 gProtein
12468 gCarbs
31 gFat
Full nutrition (33 nutrients)
Calories50281 kcal
Protein134 g
Carbohydrates12468 g
Fiber264 g
Sugars11862 g
Total Fat31 g
Saturated Fat8.1 g
Monounsaturated Fat6 g
Polyunsaturated Fat15 g
Cholesterol0 mg
Sodium1417 mg
Potassium46058 mg
Calcium14281 mg
Iron77 mg
Magnesium2223 mg
Phosphorus2219 mg
Zinc19 mg
Copper6 mg
Manganese34 mg
Vitamin D0 mcg
Vitamin C1164 mg
Vitamin A719 mcg
Vitamin E40 mg
Vitamin K4215 mcg
Vitamin B63.9 mg
Vitamin B120 mcg
Thiamin (B1)2.9 mg
Riboflavin (B2)4.4 mg
Niacin (B3)45 mg
Folate1035 mcg
Choline951 mg
Caffeine0 mg
Water28795 g
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 69. The excerpt below is the record exactly as published.
RHUBARB WINE. 4 gallons rhubarb. | 26 lbs. Demerara sugar. 4 gallons water. | 9 oz. ginger. J oz isinglass
Cook this with the app: pantry check, scaling, and the assistant.