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White Currant Wine
From Cassell's dictionary of cookery, 1892
Serves 40
Adjust sugar for desired sweetness.
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
1377Calories
6 gProtein
352 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1377 kcal
Protein6.4 g
Carbohydrates352 g
Fiber0 g
Sugars283 g
Total Fat2.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium56 mg
Potassium1481 mg
Calcium296 mg
Iron7.1 mg
Magnesium124 mg
Phosphorus268 mg
Zinc1.3 mg
Copper0.5 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C821 mg
Vitamin A54 mcg
Vitamin E4.5 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water1837 g
Estimated from matched ingredients across 40 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2298. The excerpt below is the record exactly as published.
Bruise forty pounds of fruit in a tub holding fifteen or twentj' gallons, and add to it four gallons of water. Stir the whole well, and squeeze tiU the pulp is thoroughly separated from the skins. Leave these materials at rest for about twelve hours, and then strain them through a canvas bag or fine hair sieve, and pass one gallon of fresh water through the marc. Dissolve twenty- five or thirty pounds of white suga
Cook this with the app: pantry check, scaling, and the assistant.