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Rhubarb Wine
From Royal Victoria cook book, 1900
Serves 4
M. CULBERT
Presented as published in 1900. 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
606Calories
4 gProtein
149 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories606 kcal
Protein3.9 g
Carbohydrates149 g
Fiber2.6 g
Sugars110 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium569 mg
Potassium215 mg
Calcium246 mg
Iron17 mg
Magnesium24 mg
Phosphorus38 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.1 mg
Folate65 mcg
Choline8.8 mg
Caffeine0 mg
Water194 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 69. The excerpt below is the record exactly as published.
RHUBARB WINE—Cut the rhubarb into small pieces, and allow 1 quart of boiling water to each quart of rhubarb. Let it stand for 1 week to ferment, then strain, and to each pint of juice allow 1 pound of brown sugar
Cook this with the app: pantry check, scaling, and the assistant.