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Wine-Sours
From Vegetarian cookery, 1891
Serves 2
Any of the plums that appear hard and shrivelled should be taken out.
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
759Calories
2 gProtein
195 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories759 kcal
Protein1.6 g
Carbohydrates195 g
Fiber3.2 g
Sugars192 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.7 mg
Potassium359 mg
Calcium15 mg
Iron0.5 mg
Magnesium16 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A39 mcg
Vitamin E0.6 mg
Vitamin K15 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate11 mcg
Choline4.3 mg
Caffeine0 mg
Water198 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 134. The excerpt below is the record exactly as published.
WiNE-SouRS. Wipe the plums with a cloth ; prick them well with a needle, and run the needle down the seam ; allow to each pound of fruit three quarters of a pound of sugar, powdered
Cook this with the app: pantry check, scaling, and the assistant.