Birch Wine
From The "Queen" cookery books: Pickles and Preserves, 1902
Presented as published in 1902. 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 The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 37. The excerpt below is the record exactly as published.
Birch Wine. — To each gallon of the birch-tree sap boiled put 41b. loaf sugar, and the thinly pared rind LIQUEURS, WINES, &c. 75 of a lemon. Boil and skim this well, and when cool add a toast with fresh jeast
Cook this with the app: pantry check, scaling, and the assistant.