Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Grape | 1/2 cup (76g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
| Liquor | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- seven gallons of water
- nine ounces of bruised ginger in a portion of the liquor
- nine pounds of raisins chopped very small
- four lemons
- one half-pint of yeast
Directions
Boil twenty pounds of sugar in seven gallons of water for half an hour, skimming it well ; then put nine ounces of bruised ginger in a portion of the liquor, and mix all together. When nearly cold put nine pounds of raisins chopped very small, into a wine gallon cask ; add four lemons, sliced, after taking out the seeds, and pour the liquor over all, with one half-pint of yeast. Leave the cask open for three weeks keeping it filled up with some of the reserved liquor, and bottle it in from six to nine months.