Gingerwine

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 12 days ago
Not a recipe: No

Ingredients (9)

nine quarts of water ↝ Water, tap [Tap water]
six pounds of lump sugar ↝ Sugar, white, granulated or lump [Sugars and honey]
the rinds of two or three lemons very thinly pared ↝ Lemon, raw [Citrus fruits]
two ounces of bruised white ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
three quarters of a pound of raisins ↝ Raisins [Dried fruits]
the juice of two lemons strained ↝ Lemon juice, raw [Fruits and Fruit Juices]
a spoonful and a half of yeast ↝ Yeast [Not included in a food category]
half a pint of brandy ↝ Brandy [Liquor and cocktails]
half an ounce of isinglass shavings

Instructions (5)

Boil nine quarts of water with six pounds of lump sugar, the rinds of two or three lemons very thinly pared, with two ounces of bruised white ginger for half an hour; skim.
Put three quarters of a pound of raisins into the cask.
When the liquor is lukewarm, tun it with the juice of two lemons strained, and a spoonful and a half of yeast.
Stir it daily, then put in half a pint of brandy, and half an ounce of isinglass shavings; stop it up, and bottle it six or seven weeks.
Do not put the lemonpeel in the barrel.

Original Text

Another for Gingerwine.

Boil nine quarts of water with six pounds of lump sugar, the rinds of two or three lemons very thinly pared, with two ounces of bruised white ginger 243half an hour; skim. Put three quarters of a pound of raisins into the cask; when the liquor is lukewarm, tun it with the juice of two lemons strained, and a spoonful and a half of yeast. Stir it daily, then put in half a pint of brandy, and half an ounce of isinglass shavings; stop it up, and bottle it six or seven weeks. Do not put the lemonpeel in the barrel.

Notes

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