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Wine (Rhenish)
From Recipes for the million, 1891
Serves 11
Fine with isinglass and add brandy to each gallon.
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
539Calories
0 gProtein
123 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories539 kcal
Protein0.3 g
Carbohydrates123 g
Fiber0 g
Sugars120 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium19 mg
Potassium349 mg
Calcium26 mg
Iron0.2 mg
Magnesium18 mg
Phosphorus22 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C185 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate11 mcg
Choline0 mg
Caffeine0 mg
Alcohol6.7 g
Water332 g
Estimated from matched ingredients across 11 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 (RHENISH). — Press the juice from apples, and to every gallon add two pounds of loaf sugar ; boil till no more scum rises, then strain through a sieve and let it cool. Add yeast, and let it remain in the tub till the head begins to flatten ; skim, draw it off clear, and put it into a cask. Let stand for twelve months, rack it off, and fine with isinglass, adding half a pint of brandy
Cook this with the app: pantry check, scaling, and the assistant.