Bed Clary Wine (another way)

Ingredients

• twenty-five pounds of good loaf sugar
• ten gallons of river or rain water
• the whites of ten eggs
• three pounds of red beet-root
• nearly a pint of yeast
• an ounce of bitter almonds
• a quart of brandy
• an ounce of isinglass

Method

1. 1

   Boil sugar with water for half an hour, add beaten egg whites, and boil longer while skimming.

2. 2

   Add beet-root, strain, and cool.

3. 3

   Work with yeast for three days, then strain into a cask.

4. 4

   After fermentation, add almonds, brandy, and isinglass.

5. 5

   Stop up and keep for fifteen months.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1501. The excerpt below is the record exactly as published.

Bed Clary Wine (another way).— Boil twenty-five pounds of good loaf sugar with ten gallons of river or rain water half an hour, beat up the whites of ten eggs to a froth, add them, continue the boiling half an hour longer, and skim continually until the liquor is perfectly clear, adding three pounds of red beet-root peeled and cut in thick slices. When the liquor is a beautiful bright red colour, strain it through a finesieve iato a vessel upon nearly a peck of clary- tops in flower, and two ounces of best ginger sliced or bruised well ; and when cool enough work it with nearly a pint of yeast three days, stirring it weU twice daily, and covering it close. Strain the liquor into the cask, which must be full, that it may work over ; and when the fermentation has entirely subsided, put in an ounce of bitter almonds blanched, a quart of brandy, and an ounce of isinglass

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