Wine
From Evans' recipe cookery book, 1900
Presented as published in 1900. 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
233Calories
6 gProtein
62 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories233 kcal
Protein5.7 g
Carbohydrates62 g
Fiber15 g
Sugars39 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium261 mg
Potassium938 mg
Calcium217 mg
Iron1.6 mg
Magnesium53 mg
Phosphorus83 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C298 mg
Vitamin A42 mcg
Vitamin E1 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate130 mcg
Choline43 mg
Caffeine0 mg
Water517 g
As published
This recipe was extracted from Evans' recipe cookery book (1900), page 42. The excerpt below is the record exactly as published.
WINE. Ingredients. 4 Quarts Blackberries. i Gallon Water. 4 Lbs. Brown Sugar. i Lb. Lump Sugar. A Little Isinglass. IVSethod. Pour the water on the blackberries and let them stand about ten days, covered with a cloth ; strain and add brown sugar ; stand for three days for fermentation; put into large bottles and add a little isinglass; stand for one month or six weeks; strain again and add lump sugar ; leave for three days, then bottle and cork securely. 262 HOP BITTERS. Ingredients. 3 Ozs. Hops. i| Lb. Raw Sugar, i Tablespoonful Salt. i Oz. German Yeast. 2 Gallons Water. Method. Boil hops in one gallon of water for twenty minutes ; strain ; add sugar and salt ; when dissolved add the other gallon of cold water ; when lukewarm add yeast (previously creamed with a little sugar) ; stand ah night ; skim and strain ; bottle, not quite filling bottles. Cork and tie the bottles. 263 WINE. 2 Lemons. 2 Oranges. 1 Oz. Root Ginger
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