Ginger Wine. No. 2.

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.
Time
Cook: 30 min Total: 30 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (10)
  1. Boil the water, sugar, ginger, and lemon peel for half an hour.
  2. Let it stand until it is no more than blood warm.
  3. Put the mixture into a cask.
  4. Add the juice of six lemons, five spoonfuls of yest, and three pounds of raisins.
  5. Stir it six or seven times with a stick through the bung-hole.
  6. Add half an ounce of isinglass and a pint of good brandy.
  7. Close the bung.
  8. Let it stand for about six weeks until it is fit for bottling.
  9. Let it stand for about six months before drinking.
  10. If desired, it can be drawn from the cask and will be fit for use in about two months.
Original Text
Ginger Wine. No. 2. Twenty-six quarts of water, eighteen pounds of white Lisbon sugar, six ounces of bruised ginger, the peel of six lemons pared very thin: boil half an hour, and let it stand till no more than blood warm. Put it in your cask, with the juice of six lemons, five spoonfuls of yest, and three pounds of raisins. Stir it six or seven times with a stick through the bung-hole, and put in half an ounce of isinglass and a pint of good brandy. Close the bung, and in about six weeks it will be fit for bottle. Let it stand about six months before you drink it. If you like, it may be drawn from the cask, and it will be fit for use in that way in about two months.
Notes
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