Ginger Wine. No. 1.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Base
Bottling
Instructions (8)
  1. With four gallons of water boil twelve pounds of loaf-sugar till it becomes clear.
  2. In a separate pan boil nine ounces of ginger, a little bruised, in two quarts of water.
  3. Pour the whole into an earthen vessel, in which you must have two pounds of raisins shred fine, the juice and rind of ten lemons.
  4. When of about the warmth of new milk, put in four spoonfuls of fresh yest; let it ferment two days.
  5. Then put it into a cask, with all the ginger, lemon-peel, and raisins, and half an ounce of isinglass dissolved in a little of the wine.
  6. In two or three days bung it up close.
  7. In three months it will be fit to bottle.
  8. Put into each bottle a little brandy, and some sugar also, if not sweet enough.
Original Text
Ginger Wine. No. 1. With four gallons of water boil twelve pounds of loaf-sugar till it becomes clear. In a separate pan boil nine ounces of ginger, a little bruised, in two quarts of water; pour the whole into an earthen vessel, in which you must have two pounds of raisins shred fine, the juice and rind of ten lemons. When of about the warmth of new milk, put in four spoonfuls of fresh yest; let it ferment two days; then put it into a cask, with all the ginger, lemon-peel, and raisins, and half an ounce of isin[386]glass dissolved in a little of the wine; in two or three days bung it up close. In three months it will be fit to bottle. Put into each bottle a little brandy, and some sugar also, if not sweet enough.
Notes
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