Wipe very clean, by rolling it in a soft cloth, two tablespoonsful of
pearl barley; put it into a quart jug, with a lump or two of sugar, a
grain or two of salt, and a strip of lemon-peel✪ Excellent Barley Water, cut thin ; fill up the
jug with boiling water and keep the mixture gently stirred for some
minutes ; then cover it down, and let it stand until perfectly cold.
In twelve hours, or less, it will be fit for use ; but it is better when
made over night. If these directions be followed, the barley-water
will be comparatively clear, and very soft and pleasant to drink. A
glass of calf s feet jelly added to the barley is an infinite improve-
ment ; but as lemon-rind is often extremely unpalatable to invalids,
their taste should be consulted before that ingredient is added, as it
should be also for the degree of sweetness that is desired. After the
barley-water has been poured off once, the jug may be filled with
soiling water a second time, and even a third time with advantage.
RAISIN WINE, WIUCII, IF LONG KEPT, REALLY RESEMBLES
FOREIGN.
First boil the water which is to be used for the wine, and let it
584
MODERN COOKERY.
[chap. XXIX.
again become perfectly cold ; then put into a sound sweet cask eight
pounds of fine Malaga raisins for each gallon that is to be used✪ Raisin Wine,
taking out onlj the quite large stalks ; the fruit and water may be
put in alternately until the cask is full , the raisins being well pressed
down in it ; lay the bung lightly over, stir the wine every day or
two, and keep it full by the addition of water that has, like the first,
been boiled, but which must always be quite cold when it is used.
So soon as the fermentation has entirely ceased, which may be in
from six to seven weeks, press in the bung, and leave the wine
untouched for twelve months ; draw it off then into a clean cask,
And fine it, if necessary, with isinglass, tied in a muslin and suspended
in it. We have not ourselves had this receipt tried ; but we have
tasted wine made by it which had been five years kept, and which so
much resembled a rich foreign wine that we could with difficulty
believe it was English-made.
To each gallon of water (boiled and left till cold) 8 lbs. of
fine Malaga raisins; to stand 12 months; then to be drawn off and
fined.
Ohs. — The refuse raisins make admirable vinegar if fresh water be
poured to them, and the cask placed in the sun. March is the best
time for making the wine.
VERY GOOD ELDERBERRY WINE.
Strip the berries, which should be ripe and fresh, and gathered on
a dry dajq clean from the stalks, and measure them into a tub or
large earthen pan. Pour boiling water on them, in the proportion
of two gallons to three of berries, press them down into the liquor,
cover them closely, and let them remain until the following day;
then strain the juice from the fruit through a sieve or cloth, and,
when this is done, squeeze from the berries the greater part of the
remaining juice ; mix it with that which was first poured off,
measure the whole, add to it three pounds of sugar, three-quarters of
an ounce of cloves, and one ounce of ginger✪ Very Good Elderberry Wine, for every gallon, and
boil it twenty minutes, keeping it thoroughly skimmed.
Page 505 · 3 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Wipe very clean, by rolling it in a soft cloth, two tablespoonsful of pearl barley; put it into a quart jug, with a lump or two of sugar, a grain or two of salt, and a strip of lemon-peel, cut thin ; fill up the jug with boiling water and keep the mixture gently stirred for some minutes ; then cover it down, and let it stand until perfectly cold. In twelve hours, or less, it will be fit for use ; but it is better when made over night. If these directions be followed, the barley-water will be comparatively clear, and very soft and pleasant to drink. A glass of calf s feet jelly added to the barley is an infinite improvement ; but as lemon-rind is often extremely unpalatable to invalids, their taste should be consulted before that ingredient is added, as it should be also for the degree of sweetness that is desired. After the barley-water has been poured off once, the jug may be filled with soiling water a second time, and even a third time with advantage.
RAISIN WINE, WHICH, IF LONG KEPT, REALLY RESEMBLES FOREIGN.
First boil the water which is to be used for the wine, and let it
[chap. XXIX.
again become perfectly cold ; then put into a sound sweet cask eight pounds of fine Malaga raisins for each gallon that is to be used, taking out only the quite large stalks ; the fruit and water may be put in alternately until the cask is full , the raisins being well pressed down in it ; lay the bung lightly over, stir the wine every day or two, and keep it full by the addition of water that has, like the first, been boiled, but which must always be quite cold when it is used. So soon as the fermentation has entirely ceased, which may be in from six to seven weeks, press in the bung, and leave the wine untouched for twelve months ; draw it off then into a clean cask, And fine it, if necessary, with isinglass, tied in a muslin and suspended in it. We have not ourselves had this receipt tried ; but we have tasted wine made by it which had been five years kept, and which so much resembled a rich foreign wine that we could with difficulty believe it was English-made.
To each gallon of water (boiled and left till cold) 8 lbs. of fine Malaga raisins; to stand 12 months; then to be drawn off and fined.
Ohs. — The refuse raisins make admirable vinegar if fresh water be poured to them, and the cask placed in the sun. March is the best time for making the wine.
VERY GOOD ELDERBERRY WINE.
Strip the berries, which should be ripe and fresh, and gathered on a dry dajq clean from the stalks, and measure them into a tub or large earthen pan. Pour boiling water on them, in the proportion of two gallons to three of berries, press them down into the liquor, cover them closely, and let them remain until the following day; then strain the juice from the fruit through a sieve or cloth, and, when this is done, squeeze from the berries the greater part of the remaining juice ; mix it with that which was first poured off, measure the whole, add to it three pounds of sugar, three-quarters of an ounce of cloves, and one ounce of ginger, for every gallon, and boil it twenty minutes, keeping it thoroughly skimmed.
Records on this page
Excellent Barley WaterRaisin WineVery Good Elderberry Wine