Raspberry, or Currant wine

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

Raspberry, or Currant wine ↝ Raspberries, raw [Fruits and Fruit Juices]
or Currant wine ↝ Currants, european black, raw [Fruits and Fruit Juices]
To every three pints of fruit, carefully cleared from mouldy or bad, put one quart of water ↝ Kiwi fruit, raw [Other fruits and fruit salads]
one quart of water ↝ Water, tap [Tap water]
put to every quart a pound of sugar, a good middling quality of Lisbon ↝ Sugar, NFS [Sugars and honey]
If for white currants, use lump sugar ↝ Sugar, white, granulated or lump [Sugars and honey]

Instructions (7)

To every three pints of fruit, carefully cleared from mouldy or bad, put one quart of water; bruise the former.
In twenty four hours strain the liquor, and put to every quart a pound of sugar, a good middling quality of Lisbon.
If for white currants, use lump sugar.
It is best to put the fruit, &c. in a large pan, and when in three or four days the skum rises, take that off before the liquor be put into the barrel.
Those who make from their own gardens may not have a sufficiency to fill the barrel at once.
The wine will not be hurt if made in the pan, in the above proportions, and added as the fruit ripens, and can be gathered in dry weather.
Keep an account of what is put in each time.

Original Text

Raspberry, or Currant wine.

To every three pints of fruit, carefully cleared from mouldy or bad, put one quart of water; bruise the former. In twenty four hours strain the liquor, and put to every quart a pound of sugar, a good middling quality of Lisbon. If for white currants, use lump sugar. It is best to put the fruit, &c. in a large pan, and when in three or four days the skum rises, take that off before the liquor be put into the barrel.

Those who make from their own gardens may not have a sufficiency to fill the barrel at once. The wine will not be hurt if made in the pan, in the above proportions, and added as the fruit ripens, and can be gathered in dry weather. Keep an account of what is put in each time.

Notes

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