Estimated Nutrition (whole recipe, rough)
Counts 3 of 6 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Currant | not in our table | 0 |
| Water | not in our table | 0 |
| Whisky | 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 gallon of currant juice
- four pounds of brown sugar
- one gallon of juice add four pounds of sugar
- ten gallons of wine
- five pounds of brown sugar
- seven quarts of water
- one gallon of mashed currants add one of water
- three pounds
- a pint of whisky in the keg
- four pounds of sugar
- one-half sheet of isinglass to every three gallons
- three gallons
Directions
CURRANT WINE— No. 1. One gallon of currant juice, two of soft water. To each gallon of this mixture, add four pounds of brown sugar. Let it stand and ferment a week or ten days. Keep a jug of the mixture to fill up the keg with so that it may run over wdien it works. When through working, put a pint of whisky in the keg. After it has stood in the cellar a month or two, bottle.
Mrs. T. J. Martin.
CURRANT WINE (Black)— No. 2. Put black currants into a jar and mash them ; pour boiling water over them until covered ; set in a cool place twenty-four hours. Strain this mixture through a coarse cloth as dry as possible. To one gallon of juice add four pounds of sugar. Put into a jug or keg and let it stand until done fermenting. Add one-half sheet of isinglass to every three gallons. Cork tight, and bottle at Christmas time. Mrs. Waugh.
CURRANT WINE— No. 3. For ten gallons of wine, take thirty pounds of cur-
282 THE GOOD CHEER COOK BOOK.
rants on the stems, thirty-five pounds of brown sugar, twenty-seven quarts of water; measure the water before commencing to mash the currants, and pour some over your hands to keep the juice cool ; strain the juice through a hair sieve or strong cloth ; pour the juice and the rest of the water upon the sugar ; stir it well and break all the lumps ; let the wine stand in the tub twenty-four hours in a moderate heat ; then put it in a barrel in the cellar. This quantity will produce suffi- cient to fill up the barrel, while it is fermenting. Keep the barrel open until the fermentation ceases and then fasten it up. To be bottled the same as grape wine.
Mrs. S. J. YuNDT.
CURRANT WINE— No. 4. Wash the currants. To one gallon of mashed currants add one of water. Let it stand three days in a stone jar ; stir occasionally. Squeeze the juice and fruit through a bag as for jelly. To every gallon of juice add three pounds of "C" coffee sugar. Let this mixture stand in a jar for two or three days and skim whenever the scum rises to the top. Put it in a liquor keg and stand it in the shed until fall. Shake it up every day. Take it to the cellar for the winter, and after it has stood two or three months, bottle, if you choose. Mrs. B. Himmelsbach.