Home-made Red Wine

The Queen Cookery Books. No.3. Pickle... · S. Beaty-Pownall · 1902

Source: The Queen Cookery Books. No.3. Pickles and Preservatives
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (4)

14lb. of rhubarb (autumn) ↝ Rhubarb, raw [Fruits and Fruit Juices]
elderberries, one gallon ↝ Elderberries, raw [Fruits and Fruit Juices]
bilberries, one gallon ↝ Longans, raw [Fruits and Fruit Juices]
four and a half gallons of freshly boiled and boiling water ↝ Water, tap [Tap water]

Instructions (5)

Cut the rhubarb into inch pieces, pound it well with a wooden mallet, and put it in a very clean mash tub.
Add the elderberries, and, lastly, the bilberries, crushing both of these well in a bowl before adding them, being careful that each berry is crushed.
For this quantity of fruit, pour to it four and a half gallons of freshly boiled and boiling water.
Cover with a blanket or folded cloth, to keep out the dust, and let it stand four or five days, by which time it will have formed a thick crust on the top. (It will do this sooner if the weather is close.)
Draw off the liquor very carefully by means of

Original Text

Home-made Red Wine.—Take of rhubarb (autumn), 14lb.; elderberries, one gallon; bilberries, one gallon. Cut the rhubarb into inch pieces, pound it well with a wooden mallet, and put it in a very clean mash tub. Then add the elderberries, and, lastly, the bilberries, crushing both of these well in a bowl before adding them, being careful that each berry is crushed. Now, for this quantity of fruit, pour to it four and a half gallons of freshly boiled and boiling water, cover with a blanket or folded cloth, to keep out the dust, and let it stand four or five days, by which time it will have formed a thick crust on the top. (It will do this sooner if the weather is close.) Now draw off the liquor very carefully by means of

Notes

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