Cherry Wine (Another Way)
From Cassell's dictionary of cookery, 1892
Serves 20
Some makers add cracked stones for a nutty flavor.
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 2296. The excerpt below is the record exactly as published.
to every three gallons add from eight to nine pounds of loaf sugar. Put the mixture into a cask, add yeast, and allow it to ferment, then rack the wine from its lees as soon as it grows clear. Some makers of cherry wine crack the stones and hang them with the hruised kernels in a hag suspended from the hung-hole and in the cask during the fermentation of the wine, which thus acquires a nutty flavour. A good deal of this wine is made in Russia, where it is a com- mon practice to add honey to the cherries
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