Clary Wine

Ingredients

• Ggalls. of water
• 121b. of sugar
• the juice of six lemons
• the whites of four well-beaten eggs
• a peck of fresh Clary-flowers
• a quart of Rhenish wine
• 6oz. of syrup of lemon
• a thin dry toast

Method

1. 1

   Boil the water, sugar, lemon juice, and egg whites for half-an-hour, skimming carefully.

2. 2

   Pour this hot liquor over the Clary-flowers and lemon peels, stirring well.

3. 3

   Add the toast covered with yeast.

4. 4

   After 2-3 days, add syrup of lemon and Rhenish wine.

5. 5

   Squeeze and strain the mixture into a cask, loosely bung it, and seal when it stops working.

6. 6

   Bottle in three months.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 386. The excerpt below is the record exactly as published.

Clary Wine. — Boil Ggalls. of water, 121b. of sugar, the juice of six lemons, and the whites of four well-beaten eggs for half-an-hour, skimming carefully ; then pour this liquor whilst boiling hot on a peck of fresh Clary-flowers, with the peels of the six lemons, stirring it well, adding a thin dry toast covered with yeast. When it has worked two or three days, add to it 6oz. of syrup of lemon, and a quart of Rhenish wine

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