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Wine (Red Currant)

Name: Wine (Red Currant)
Yield: 20 servings
Ingredients: twenty pounds of red currants; four quarts of raspberries; fifteen quarts of cold water; twenty pounds of loaf sugar; a quart of the best pale brandy

From Recipes for the million, 1891

Serves 20

This will make six gallons of good wine.

Presented as published in 1891. 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

2103Calories

8 gProtein

538 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories2103 kcal

Protein8.2 g

Carbohydrates538 g

Fiber20 g

Sugars491 g

Total Fat2.7 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium37 mg

Potassium1537 mg

Calcium205 mg

Iron5.6 mg

Magnesium102 mg

Phosphorus249 mg

Zinc1.6 mg

Copper0.7 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C227 mg

Vitamin A9.1 mcg

Vitamin E0.5 mg

Vitamin K50 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.5 mg

Folate36 mcg

Choline34 mg

Caffeine0 mg

Water1244 g

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Recipes for the million (1891), page 231. The excerpt below is the record exactly as published.

WINE (RED CURRANT). — Put twenty pounds of red currants and four quarts of raspberries into a tub or vat. Mash them well, and add fifteen quarts of cold water ; next day strain the liquor, and return it to the tub, with twenty pounds of loaf sugar. Let it stand three days, remove the scum, and put the liquor into a barrel ; place the bung in very lightly, and about a week afterwards add a quart of the best pale brandy

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