Currants-Wine
From The closet of Sir Kenelm Digby Knight opened, 1910
Ready to drink in five to six days.
Presented as published in 1910. 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 closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 69. The excerpt below is the record exactly as published.
CURRANTS-WINE Take a pound of the best Currants clean picked, and pour upon them in a deep straight mouthed earthen vessel sixpoundsorpintsof hot water, in which you have dissolved three spoonfuls of the purest and newest Ale-yest
Cook this with the app: pantry check, scaling, and the assistant.