Fill a 5-gaIIon jar with berries that are thoroughly ripe and
free from dirt. Mash them well and allow them to remain for
36 hours. Squeeze through a heavy bag and measure the juice.
Allow 3 pounds of brown sugar to every quart of juice.✪ Blackberry Wine Put the
two in a large open-mouth jar and throw a cloth over it. Skim
every day until the beads stop forming over the top. Put in
a demijohn and tie a thin piece of muslin over the mouth. After
two months, or after all sign of fermentation has ceased, draw
off and bottle for use.
Grape Wine.
Uather small purple grapes when thoroughly ripe. Pick
from the stem only those that are firm and throw them in a bowl
of cold water. Mash and drain, and make as blackberry wine.
Grape Juice.
Pick all sound grapes from the bunch and fill a stew-pan
^ full. Wash the grapes well before using. Cover well with
water and boil slowly for 20 minutes, or ^ hour if they are not
broken. Strain through a bag, extracting all the juice. Put the
liquid in a kettle with a cuo of white sugar to each quart of
juice✪ Grape Juice and boil for 10 minutes. Bottle and seal. This can be
made of any good purple grape.
Parsnip Wine.
Chop enough parsnips to fill a quart measure, and then cover
them with i gallon of water. Boil for i hour, strain off and add
3 pounds of white sugar✪ Parsnip Wine. When cold, mix in i tablespoon of
hop yeast. Let stand 6 months, and then bottle and cork.
I40 TESTED VIRGINIA RECIPES.
Strawberry Acid.
Six ounces tartaric acid, 2 quarts water, 12 pounds straw-
berries✪ Strawberry Acid. Allow to stand 48 hours, then strain. To every pound
of juice add 13^ pounds of sugar. Bottle and cork tightly.
Champagne Punch.
One quart of Apolinaris water, i quart Sautern, 6 lemons
(juice only), 3 oranges (juice only), i cup best green tea, ^
pound white sugar, i wineglass chartruse, i wineglass of Angos-
tura bitters, 3 bottles champagne. Mix all ingredients but the
champagne. This must be added just before serving. Enough
for 20 people.
A Good Plain Punch.
One quart of whiskey, 3^ pint rum, i large teacup of strong
green tea, i goblet orange juice, i lemon. Sweeten to taste.
Tea Punch.
Eight teaspoonfuls of best tea ; green is best. Peel of 6
lemons, put in i quart of cold water and boil long enough to
extract the flavor (about 20 minutes). Strain the tea, then add
i}i pounds of sugar, the juice of 6 lemons, and i quart of
Jamaica spirit✪ Tea Punch. Slice 2 lemons very thin, and add to the punch.
Just before serving pour in i quart of champagne and drop a
block of ice in tlie bowl.
Egg-Nog.
Six eggs, 1 quart of cream, 4 pounds of sugar (powdered),
I tumbler best brandy, j^ tumbler best sherry. B✪ Egg-Nogeat the yelks
light, then beat in >4 the sugar, then pour in, while stirring
slowly, the brandy and wine to cook the eggs. Beat the eggs
stiff, and with them beat the rest of the sugar. Mix with the
other materials, and, lastly, stir in the cream.
BEVERAGES. 141
Punch.
Take the juice of 20 lemons to i pound of powdered sugar,
mix ana allow it to remain over night. Next day add i pint of
brandy, i quart of rum, i quart champagne, i dozen soda. Put
in a large lump of ice. Flavor with pineapple, strawberries, or
any fresh fruit you prefer.
Egg-Nog.
Page 46 · 9 recipe records on this page
Presented as published in 1905. 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
Fill a 5-gaIIon jar with berries that are thoroughly ripe and free from dirt. Mash them well and allow them to remain for 36 hours. Squeeze through a heavy bag and measure the juice. Allow 3 pounds of brown sugar to every quart of juice. Put the two in a large open-mouth jar and throw a cloth over it. Skim every day until the beads stop forming over the top. Put in a demijohn and tie a thin piece of muslin over the mouth. After two months, or after all sign of fermentation has ceased, draw off and bottle for use.
Grape Wine.
Gather small purple grapes when thoroughly ripe. Pick from the stem only those that are firm and throw them in a bowl of cold water. Mash and drain, and make as blackberry wine.
Grape Juice.
Pick all sound grapes from the bunch and fill a stew-pan full. Wash the grapes well before using. Cover well with water and boil slowly for 20 minutes, or hour if they are not broken. Strain through a bag, extracting all the juice. Put the liquid in a kettle with a cup of white sugar to each quart of juice and boil for 10 minutes. Bottle and seal. This can be made of any good purple grape.
Parsnip Wine.
Chop enough parsnips to fill a quart measure, and then cover them with i gallon of water. Boil for i hour, strain off and add 3 pounds of white sugar. When cold, mix in i tablespoon of hop yeast. Let stand 6 months, and then bottle and cork.
Strawberry Acid.
Six ounces tartaric acid, 2 quarts water, 12 pounds strawberries. Allow to stand 48 hours, then strain. To every pound of juice add 13^ pounds of sugar. Bottle and cork tightly.
Champagne Punch.
One quart of Apolinaris water, i quart Sautern, 6 lemons (juice only), 3 oranges (juice only), i cup best green tea, ^ pound white sugar, i wineglass chartruse, i wineglass of Angostura bitters, 3 bottles champagne. Mix all ingredients but the champagne. This must be added just before serving. Enough for 20 people.
A Good Plain Punch.
One quart of whiskey, 3^ pint rum, i large teacup of strong green tea, i goblet orange juice, i lemon. Sweeten to taste.
Tea Punch.
Eight teaspoonfuls of best tea ; green is best. Peel of 6 lemons, put in i quart of cold water and boil long enough to extract the flavor (about 20 minutes). Strain the tea, then add i}i pounds of sugar, the juice of 6 lemons, and i quart of Jamaica spirit. Slice 2 lemons very thin, and add to the punch. Just before serving pour in i quart of champagne and drop a block of ice in tlie bowl.
Egg-Nog.
Six eggs, 1 quart of cream, 4 pounds of sugar (powdered), I tumbler best brandy, j^ tumbler best sherry. Beat the yelks light, then beat in >4 the sugar, then pour in, while stirring slowly, the brandy and wine to cook the eggs. Beat the eggs stiff, and with them beat the rest of the sugar. Mix with the other materials, and, lastly, stir in the cream.
BEVERAGES. 141
Punch.
Take the juice of 20 lemons to i pound of powdered sugar, mix ana allow it to remain over night. Next day add i pint of brandy, i quart of rum, i quart champagne, i dozen soda. Put in a large lump of ice. Flavor with pineapple, strawberries, or any fresh fruit you prefer.
Egg-Nog.
Records on this page
Blackberry WineGrape JuiceParsnip WineStrawberry AcidTea PunchChampagne PunchPunchA Good Plain PunchEgg-Nog