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Strawberry Wine
From Cassell's dictionary of cookery, 1892
Serves 24
Brandy can be added if desired.
Presented as published in 1892. 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
814Calories
3 gProtein
190 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories814 kcal
Protein2.9 g
Carbohydrates190 g
Fiber0.1 g
Sugars174 g
Total Fat1.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium32 mg
Potassium970 mg
Calcium115 mg
Iron1.9 mg
Magnesium78 mg
Phosphorus130 mg
Zinc0.7 mg
Copper0.2 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C270 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
Folate0.5 mcg
Choline0.2 mg
Caffeine0 mg
Water1183 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1916. The excerpt below is the record exactly as published.
Strawberry Wine. — A simple method of making strawberry wine is to add a little straw- berry-juice to good flavourless currant wine. To make it from fresh fruit, bruise three gallons of strawberries, and pour upon them three gallons of water. Let them infuse twenty-four hours. Strain the liquor through a canvas bag, and add eight pounds of lump sugar, two gallons of cider, one ounce of powdered red tartar, and the thin rind of a fresh lemon
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