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Strawberry Wine
From The Blue grass cook book, 1904
Serves 7
Ready for use in six weeks.
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
770Calories
0 gProtein
161 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories770 kcal
Protein0 g
Carbohydrates161 g
Fiber0 g
Sugars162 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.3 mg
Potassium5.9 mg
Calcium5.7 mg
Iron0.1 mg
Magnesium1.8 mg
Phosphorus2.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Alcohol21 g
Water177 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 72. The excerpt below is the record exactly as published.
STRAWBERRY WINE Mrs. John W. Fox Crush the berries and add 1 quart of water to a gallon of berries and let it stand 24 hours. Strain and add 2^ pounds of white sugar to a gallon of juice. Put in a cask, with thin muslin tacked over the bunghole, and let it ferment, keeping it full from a quantity reserved for the purpose. If a small quantity is made, use jugs or bottle. When fermentation ceases, add 1 pint of good whisky
Cook this with the app: pantry check, scaling, and the assistant.