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Wine, Mulberry
From Cassell's dictionary of cookery, 1892
Serves 8
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
685Calories
1 gProtein
176 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories685 kcal
Protein1 g
Carbohydrates176 g
Fiber1.2 g
Sugars175 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium12 mg
Potassium140 mg
Calcium33 mg
Iron1.4 mg
Magnesium14 mg
Phosphorus27 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A0.7 mcg
Vitamin E0.6 mg
Vitamin K5.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate4.2 mcg
Choline8.6 mg
Caffeine0 mg
Water180 g
Estimated from matched ingredients across 8 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, Mulberry. — Gather the mul- berries before they are quite ripe, bruise them in a tub, and to every quart of the bruised berries put the same quantity of water. Let the mixture stand for twenty-four hours, and then strain it through a coarse sieve. Having added to every gallon of the diluted juice three or foxir pounds of suga
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