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RHUBARB WINE
From With a saucepan over the sea, 1902
Serves 15
An English recipe.
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
501Calories
1 gProtein
128 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories501 kcal
Protein1.5 g
Carbohydrates128 g
Fiber3.4 g
Sugars123 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium15 mg
Potassium451 mg
Calcium148 mg
Iron0.4 mg
Magnesium22 mg
Phosphorus22 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A7.8 mcg
Vitamin E0.4 mg
Vitamin K44 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate11 mcg
Choline9.8 mg
Caffeine0 mg
Water399 g
Estimated from matched ingredients across 15 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 76. The excerpt below is the record exactly as published.
RHUBARB WINE. (England.) Mash 5 pounds of rhubarb, add i gallon of water ; let it stand 5 days, add 4 pounds of sugar and the rind of a lemon
Cook this with the app: pantry check, scaling, and the assistant.