Rhubarb Wine
From The "Queen" cookery books: Pickles and Preserves, 1902
Bottle off in six months, wiring down the corks.
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
7491Calories
22 gProtein
1919 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories7491 kcal
Protein22 g
Carbohydrates1919 g
Fiber44 g
Sugars1838 g
Total Fat11 g
Saturated Fat1.2 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat2.3 g
Cholesterol0 mg
Sodium262 mg
Potassium6706 mg
Calcium2108 mg
Iron6.5 mg
Magnesium323 mg
Phosphorus334 mg
Zinc2.9 mg
Copper1 mg
Manganese4.5 mg
Vitamin D0 mcg
Vitamin C234 mg
Vitamin A114 mcg
Vitamin E6.3 mg
Vitamin K665 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)6.9 mg
Folate170 mcg
Choline143 mg
Caffeine0 mg
Water5994 g
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 41. The excerpt below is the record exactly as published.
Rhubarb Wine. — Cut up into a large pan or tub about 51b. of nice rhubarb, bruising it well; then pour on to it a gallon of cold water and let it stand for five days, stirring it every night and morning ; then strain off the liquor, add to it about 41b. of cane loaf sugar, and, when this is dissolved, put in the thinly pared rind of a lemon, and |oz. of isinglass
Cook this with the app: pantry check, scaling, and the assistant.