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Wine (Rhubarb)
From Recipes for the million, 1891
Serves 13
Will improve by keeping another year in bottle.
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
440Calories
2 gProtein
112 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories440 kcal
Protein1.6 g
Carbohydrates112 g
Fiber3.1 g
Sugars106 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium17 mg
Potassium507 mg
Calcium160 mg
Iron0.4 mg
Magnesium24 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A8.7 mcg
Vitamin E0.5 mg
Vitamin K51 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate12 mcg
Choline11 mg
Caffeine0 mg
Water454 g
Estimated from matched ingredients across 13 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 (RHUBARB). — When the green stalks or stems have arrived at their full size — which is usually about the end of May — pluck them from the plant, cut away the leaves, and reduce the stalks to a pulp, 208 cither in a mortar or by other convenient means ; put the pulp into a tub, and to every five pounds of the stalks add one gallon of cold spring water ; let it infuse for three days, stirring it three or four times each day ; then press the pulp and strain off the liquor. Put the liquor into a tub, and to every gallon add three pounds of crushed white sugar
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