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Wine Mead
From Cooking for profit, 1886
Serves 10
Improving flavor with sliced lemons and brandy is recommended after fermentation.
Presented as published in 1886. 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
600Calories
7 gProtein
156 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories600 kcal
Protein6.6 g
Carbohydrates156 g
Fiber4.4 g
Sugars149 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium45 mg
Potassium237 mg
Calcium38 mg
Iron1.1 mg
Magnesium19 mg
Phosphorus102 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)6.2 mg
Folate352 mcg
Choline8.8 mg
Caffeine0 mg
Water788 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 129. The excerpt below is the record exactly as published.
Wine Mead in Small Quantity 4 pounds of hon*^y — 6 cups. 2 gallons nearly of warm water — 30 cups. ■J cupful of yeast
Cook this with the app: pantry check, scaling, and the assistant.