Pickled Malaga Raisins

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (12)
  1. Chop the Malaga raisins very small.
  2. Put the chopped raisins into a tub.
  3. To each pound of raisins, add one quart of water.
  4. Let the mixture steep for ten to eleven days, stirring it twice every day.
  5. Ensure the tub is kept covered during steeping.
  6. Strain off the liquid.
  7. Put the strained liquid into a vessel.
  8. Add about half a peck of clary tops (when in blossom) to the vessel.
  9. Stop the vessel close.
  10. Let it sit for six weeks.
  11. Bottle off the liquid.
  12. The liquid will be fit to drink in two to three months.
Original Text
PICK twenty-four pounds of Malaga raisins, and chop them very small: then put them into a tub, and to each pound put a quart of water. Let them steep ten or eleven days, stirring it twice every day, and be careful to keep it covered. Then strain it off, and put it into a vessel, with about half a peck of the tops of clary, when it is in blossom. Stop it close for six weeks, and then bottle it off. In two or three months it will be fit to drink.
Notes
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