a very mellow flavour. For those who like it, a
stalk or two of angelica may be put with the
oranges in the pulping stage.
Parsnip Wine.— Clean and quarter 41b. of
parsnips, and put them on to boil with a gallon of
water; when they are quite soft, strain off the
liquor, being careful not to crush the parsnips in so
doing. Now for each gallon of liquid add 31b. of
sngar, and ^oz. crude tartar. When nearly cold,
put a toast spread with yeast✪ Parsnip Wine to it, and let it stand
for four days in a warm room, then strain and cask,
bunging it up closely. If properly made, this pro-
duces an uncommonly nice liquor. Our grand-
mothers made liorse-radisli wine (reckoned a sovereign
remedy for gout), by this recipe.
Primrose Wine. Boil together for half an hour
six gallons of water with 121b. roughly broken up
loaf sugar, the juice of four juicy lemons (or four
or five ripe limes), and the lightly whisked whites of
four eggs, skimming it carefully and constantly.
Now put into a delicately clean pan a full peck of
primrose flowers, and the very thinly pared rinds of
the lemons✪ Primrose Wine, or limes, and on this pour the syrup
given above, whilst absolutely boiling. Stir this
mixtuve for a few minutes with a silver spoon, or
failing this anew, and freshly scalded wooden spoon.
When it is all luke-warm, lay in a delicately toasted
shoe of bread spread with fresh yeast, cover the tub
with a doubled blanket, and leave for three or four
days, in a cool place. Now strain oft' the liquid,
pressing the flowers with the hand to extract all
their juice, and pour it into a delicately clean cask,
LIQUEURS, WIRES, &c.
83
previously rinsed out -witli sherry or pale brandy,
bung up loosely, and do not fasten up tightly till it
ceases to hiss. Leave it in the cask for at least
three months before bottling it. A gill of pale
brandy to each gallon improves its keeping power,
and all old cookery books recommend for this, and
all “ flower ” wines, the addition of “ a bottle of
Rhenish,” i.e., a bottle of white Rhine wine to each
cask, put in like the brandy when the wine is strained
into it.
Raisin Wine. — Into a hogshead put 2cwt. of good
raisins, and fill up with water✪ Raisin Wine. Steep this for a full
fortnight, stirring it every day, then pour off the
liquor, pressing the fruit to extract all the juice
possible. Pour this liquor into a cask that will just
hold it, remembering that it must be quite full.
Bung loosely, and let it stand till it has quite ceased
hissing, when you bung it down as tightly as possible,
and let it stand for six months. Then rack it off
into another cask, if it is quite clear, let it stand
three months longer, and then bottle. Serve strained
into a decanter.
Rhubarb Wine. — Cut up into a large pan or tub
about 51b. of nice rhubarb, bruising it well; then
pour on to it a gallon of cold water and let it stand
for five days, stirring it every night and morning ;
then strain off the liquor, add to it about 41b. of cane
loaf sugar, and, when this is dissolved, put in the
thinly pared rind of a lemon, and |oz. of isinglass✪ Rhubarb Wine ;
again let it stand for five days, till the fermentation
is subsiding, when you either skim off the crust very
carefully and pour off the wine, or else draw it off
a 2
84
PICKLES AND PRESERVES.
Page 41 · 4 recipe records on this page
Presented as published in 1902. 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
a very mellow flavour. For those who like it, a stalk or two of angelica may be put with the oranges in the pulping stage.
Parsnip Wine.— Clean and quarter 41b. of parsnips, and put them on to boil with a gallon of water; when they are quite soft, strain off the liquor, being careful not to crush the parsnips in so doing. Now for each gallon of liquid add 3lb. of sugar, and 1/2oz. crude tartar. When nearly cold, put a toast spread with yeast to it, and let it stand for four days in a warm room, then strain and cask, bunging it up closely. If properly made, this produces an uncommonly nice liquor. Our grandmothers made liorse-radisli wine (reckoned a sovereign remedy for gout), by this recipe.
Primrose Wine. Boil together for half an hour six gallons of water with 121b. roughly broken up loaf sugar, the juice of four juicy lemons (or four or five ripe limes), and the lightly whisked whites of four eggs, skimming it carefully and constantly. Now put into a delicately clean pan a full peck of primrose flowers, and the very thinly pared rinds of the lemons, or limes, and on this pour the syrup given above, whilst absolutely boiling. Stir this mixtuve for a few minutes with a silver spoon, or failing this a new, and freshly scalded wooden spoon. When it is all luke-warm, lay in a delicately toasted shoe of bread spread with fresh yeast, cover the tub with a doubled blanket, and leave for three or four days, in a cool place. Now strain oft' the liquid, pressing the flowers with the hand to extract all their juice, and pour it into a delicately clean cask, previously rinsed out with sherry or pale brandy, bung up loosely, and do not fasten up tightly till it ceases to hiss. Leave it in the cask for at least three months before bottling it. A gill of pale brandy to each gallon improves its keeping power, and all old cookery books recommend for this, and all “ flower ” wines, the addition of “ a bottle of Rhenish,” i.e., a bottle of white Rhine wine to each cask, put in like the brandy when the wine is strained into it.
Raisin Wine. — Into a hogshead put 2cwt. of good raisins, and fill up with water. Steep this for a full fortnight, stirring it every day, then pour off the liquor, pressing the fruit to extract all the juice possible. Pour this liquor into a cask that will just hold it, remembering that it must be quite full. Bung loosely, and let it stand till it has quite ceased hissing, when you bung it down as tightly as possible, and let it stand for six months. Then rack it off into another cask, if it is quite clear, let it stand three months longer, and then bottle. Serve strained into a decanter.
Rhubarb Wine. — Cut up into a large pan or tub about 51b. of nice rhubarb, bruising it well; then pour on to it a gallon of cold water and let it stand for five days, stirring it every night and morning ; then strain off the liquor, add to it about 41b. of cane loaf sugar, and, when this is dissolved, put in the thinly pared rind of a lemon, and |oz. of isinglass ; again let it stand for five days, till the fermentation is subsiding, when you either skim off the crust very carefully and pour off the wine, or else draw it off
a 2
Records on this page
Parsnip WinePrimrose WineRaisin WineRhubarb Wine