Bhubarb Wine
From Cassell's dictionary of cookery, 1892
Serves 20
Best made in mid-May. Sufficient for about eighteen gallons of wine.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1525. The excerpt below is the record exactly as published.
Bhubarb Wine. — Take fifty pounds of rhubarb, wipe it with a wet cloth, and bruise it well. The easiest way of doing this is to lay it on a clean table, and crush it with a flat-iron. Put it into a tub or bowl, and pour over it ten gallons of cold water ; let it remain nine days, stirring two or three times a day. Strain off the liquor, and to each gallon put three pounds of loaf sugar, the juice of a lemon, and half of the rind. Put it in the cask with two ounces of isinglass
Cook this with the app: pantry check, scaling, and the assistant.