Clary Wine

Ingredients

• Take nine gallons of cold soft water
• six pounds of honey
• thirty pounds of the best loaf sugar
• the whites of twelve eggs
• add four quarts of clary tops in flower
• fourteen pounds of good Malaga raisins
• the rinds of ten lemons

Method

1. 1

   Boil water, honey, sugar, and egg whites for 1.5 hours.

2. 2

   Add clary tops and yeast.

3. 3

   Steep raisins in water, press, and add to the mixture.

4. 4

   Ferment, then add brandy and sugar-candy.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

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.

Take nine gallons of cold soft water, six pounds of honey, thirty pounds of the best loaf sugar, and the whites of twelve eggs heaten to a froth ; mix all these together, and boil for an hour and a half, skimming and stirring nearly all the time. Pour the liquor into a cooler and add four quarts of clary tops in flower ; work it at the proper temperature with good fresh ale yeast, keepinaKit closely covered up and stiiTcd well. Pick, 'stone, and cut in pieces fourteen pounds of good Malaga raisins ; pour over them three gallons of luke- warm water that has been well boiled, stir well, and let them steep for five days. At the end of that time press the fruit in a hair bag, strain the liquor from the flowers, add to it the rinds of ten lemons

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