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 |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Water | not in our table | 0 |
| Cider | 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
- one-half pounds sugar
- two tablespoons to a glass of water
- one pint of sugar to one pint of juice
- two quarts red berries in a jar
- one quart vinegar
- two quarts fresh berries in same vinegar
- one pound sugar
- two pounds sugar
- one gallon good sweet cider
- four pounds light brown sugar
- one quart boiling water
- two pounds light brown sugar to each gallon
- a handful of raisins will im- prove the flavor
- one pint of juice
- half glass vinegar in half glass water
- two measures add one of sugar
- one egg
- nine mornings
- vinegar
Directions
To each pint of juice add one and one-half pounds sugar; stir until dissolved and leave a few days. Bottle and cork tightly. Use two tablespoons to a glass of water. — Mrs. J. H. Freeman.
Raspberry Vinegar. — Cover any quantity of raspberries with vinegar, and let them stand over night; squeeze them through cheese cloth; add one pint of sugar to one pint of juice and boil well; skim clean and bottle.
Raspberry Vinegar (fine). — Two quarts red berries in a jar with one quart vinegar; stand twenty-four hours and drain; two quarts fresh berries in same vinegar, stand twenty-four hours and drain. To each pint juice add one pound sugar. Boil fifteen minutes; skim and bottle when cold. Use half glass vinegar in half glass water.
Cherry Bounce. — Take Morilla cherries; put them into a jar and cover with a good whiskey, and let stand three weeks ; then drain off all the liquor; thoroughly mash the cherries, but do not crush the stones; strain this through a bag and add it to the liquor. To every gallon of this add syrup made of two pounds sugar and half pint water ; bottle and seal.
Apple Wine. — To one gallon good sweet cider, stir in four pounds light brown sugar, and let stand forty-eight hours; then treat as any other wine. A handful of raisins will im- prove the flavor.
Grape Wine. — Mash grapes, let stand twenty-four hours, then strain, and to every two measures add one of sugar. Beat white of one egg, add and stir in well. Take the foam off for nine mornings, strain and bottle. Tie cloth over top till all fermentation is over; then cork. — Mrs. A. H. Ellington.
Blackberry Wine. — Wash berries, bruise them; to each gal- lon add one quart boiling water; let stand twelve hours; squeeze out the juice; add two pounds light brown sugar to each gallon. When it ceases to ferment seal in jars and bottles. — Mrs. Sam Lancaster.