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Temperance Ginger Wine
From Temperance cook book, 1887
Serves 11
Presented as published in 1887. 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
560Calories
7 gProtein
131 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories560 kcal
Protein6.9 g
Carbohydrates131 g
Fiber4.8 g
Sugars62 g
Total Fat2.3 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium978 mg
Potassium136 mg
Calcium277 mg
Iron29 mg
Magnesium28 mg
Phosphorus62 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.2 mg
Folate117 mcg
Choline12 mg
Caffeine0 mg
Water353 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 130. The excerpt below is the record exactly as published.
TEMPERANCE GINGER WINE. Two drachms of essence of ginger, two drachms essence of cap- sicum, one and one-half pounds of loaf sugar, three-fourths ounce tartaric acid. Pour five quarts boiling water
Cook this with the app: pantry check, scaling, and the assistant.