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Cherry Wine
From Cassell's dictionary of cookery, 1892
Serves 13
A French recipe.
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
Nutrition per serving
447Calories
6 gProtein
104 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories447 kcal
Protein6.4 g
Carbohydrates104 g
Sugars81 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.5 mg
Potassium1429 mg
Calcium103 mg
Iron1.6 mg
Magnesium80 mg
Phosphorus163 mg
Zinc0.5 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin C181 mg
Vitamin A8.4 mcg
Vitamin E0.7 mg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Water487 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2295. The excerpt below is the record exactly as published.
fifteen pounds of cherries not quite ripe, and two of currants ; add two-thirds of the cherry kernels. Put the whole in a small cask with a quarter of a pound of sugar to each quart of juice. Let the cask stand in sand, and cover the bung tightly while it is working, which will occupy nearly three weeks. The cask should be of the size just to hold the juice, or the latter must be made up in the above proportions to the size of the cask, as it is necessary it should be full. Carry on the fer- mentation in the usual manner as in grape or gooseberry wine. When the fennentation is over, bung up the cask, and in about two months the wine wiU be fit to be drawn off and bottled. Wine, Cherry, Red. — Take some ripe red cherries, press them, breaking the stones amongst the fruit, till you have obtained ten gallons of pm-e juice. Add twenty-four pounds of strong bright moist sugar, stir well, and let the liquor ^and three days covered up, stirring twice everjiiay. Press the fruit in a horse-hair bag, and add the result to the juice ; then mix well, and strain into a sweet cask, adding five pints of French brandy, the rinds of six lemons pared very thin, and an ounce of the best isin- glass dissolved in a little water. Secure the bung tightly, and let the wine stand for six months in a cool cellar ; then rack it off, filter the lees perfectly fine, and put aU into the same cask again with three ounces of sugar-candy broken in large pieces. Fasten the bung as before, keep the wine eighteen months, and then bottle it. This excellent wine deserves keeping till it is very old. A rich light cherry wine
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Cook this with the app: pantry check, scaling, and the assistant.