Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | 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
- two pounds of currants put one quart of water
- three pounds of currants
- one pound of powdered loaf sugar
- one quart of water
Directions
GATHER full ripe currants on a dry day, pick them from the stalks, and weigh them; then crush them with your hands, leaving none whole; for every two pounds of currants put one quart of water; stir all well together, and let it stand three hours, and strain the liquor through a sieve; then, for every three pounds of currants, put one pound of powdered loaf sugar; stir it till the sugar is dissolved, boil it, and Keep skimming it, as long as any scum will rise; let it stand sixteen hours to cool, before you put it in the cask — stop it very close. If the quantity be twenty gallons, let it stand three weeks before you bottle it; if it be thirty gallons, it must remain a month; it should be perfectly clear when drawn off — put a lump of sugar in each bottle, cork it well, and keep it in a cool place, or it will turn sour. This is a pleasant and cheap wine — and if properly made, will keep goofl
172 THE VIRGINIA HOUSEWIFE.
for many years. It makes an agreeable beverage for the sick, when mixed with water.