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Wine, Marigold

Name: Wine, Marigold
Yield: 20 servings
Ingredients: twenty-five pounds of good loaf sugar; four pounds of honey; ten gallons of soft water; the whites of eight eggs

From Cassell's dictionary of cookery, 1892

Serves 20

Will be fine in six months, improves if kept longer.

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

2487Calories

3 gProtein

640 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories2487 kcal

Protein2.8 g

Carbohydrates640 g

Fiber0.2 g

Sugars640 g

Total Fat3.7 g

Saturated Fat0.6 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol74 mg

Sodium76 mg

Potassium86 mg

Calcium212 mg

Iron1 mg

Magnesium44 mg

Phosphorus43 mg

Zinc0.5 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0.4 mcg

Vitamin C0.5 mg

Vitamin A32 mcg

Vitamin E0.2 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.1 mg

Folate11 mcg

Choline61 mg

Caffeine0 mg

Water1924 g

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2304. The excerpt below is the record exactly as published.

Wine, Marigold. — Take twenty -five poimds of good loaf sugar and four pounds of honey, and boU them, with ten gallons of soft water and the whites of eight eggs

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