Lemon Wine

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (6)
  1. Peel and slice the lemons, but use only the rind of 25 of them, and put them into the cold water.
  2. Let it stand 8 or 9 days, squeezing the lemons well every day.
  3. Strain the water off and put it into a cask with the sugar.
  4. Let it work some time, and when it has ceased working, put in the isinglass.
  5. Stop the cask down.
  6. In about six months put in the brandy and bottle the wine off.
Original Text
LEMON WINE. 1823. INGREDIENTS.—To 4-1/2 gallons of water allow the pulp of 50 lemons, the rind of 25, 16 lbs. of loaf sugar,—1/2 oz. of isinglass, 1 bottle of brandy. Mode.—Peel and slice the lemons, but use only the rind of 25 of them, and put them into the cold water. Let it stand 8 or 9 days, squeezing the lemons well every day; then strain the water off and put it into a cask with the sugar. Let it work some time, and when it has ceased working, put in the isinglass. Stop the cask down; in about six months put in the brandy and bottle the wine off. Seasonable.—The best time to make this is in January or February, when lemons are best and cheapest.
Notes
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