Bed Clary Wine

Ingredients

• forty-five pounds of good Malaga raisins
• ten gallons of pure soft water
• a peck of the tops of clary when in flower
• two quarts of the wine
• two pounds of purple beet-root
• three pints of French brandy
• an ounce of isinglass

Method

1. 1

   Pick and stone the raisins, cut them small, and pour on the water.

2. 2

   Cover and stir for twelve days.

3. 3

   Strain the liquor, add to a cask with clary tops, and leave open until fermentation ceases.

4. 4

   Boil the wine with beet-root for twenty minutes, strain, cool, and add brandy and isinglass.

5. 5

   Stop up for twelve months.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1500. The excerpt below is the record exactly as published.

Bed Clary Wine.— Pick and stone forty- five pounds of good Malaga raisins, cut them small, and pour on them ten gallons of pure soft water ; cover the vessel up close, stirring well for twelve days, strain the liquor from the fruit, and put it into a cask upon a peck of the tops of clary when in flower, leaving the cask open imtil fermentation has ceased. Boil two quarts of the wine with two pounds of purple beet-root peeled and sliced for twenty minutes ; strain this, and when cold add to it thi-ee pints of French brandy and an ounce of isinglass

Cook this with the app: pantry check, scaling, and the assistant.