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Wine à la Française

Name: Wine à la Française
Yield: 6 servings
Ingredients: eight oz. of sugar; a few tablespoonfuls of water; one bottle-ful of excellent Bordeaux wine; the half of a lemon cut into thin slices

From A guide to modern cookery, 1909

Serves 6

Ensure to remove all pips from the fruit.

Presented as published in 1909. 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

151Calories

0 gProtein

39 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories151 kcal

Protein0.1 g

Carbohydrates39 g

Fiber0.2 g

Sugars38 g

Total Fat0.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium0.8 mg

Potassium16 mg

Calcium3 mg

Iron0.1 mg

Magnesium1.3 mg

Phosphorus2.2 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C4.4 mg

Vitamin A0.1 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

Folate1 mcg

Choline0.6 mg

Caffeine0 mg

Water13 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 466. The excerpt below is the record exactly as published.

WINE A LA FRANCAISE Put eight oz. of sugar into a salad-bowl, and sprinkle thereon a few tablespoonfuls of water, that it may dissolve. Add one bottle- ful of excellent Bordeaux wine or red Burgundy, and the half of a lemon cut into thin slices

Cook this with the app: pantry check, scaling, and the assistant.