Damson Wine

Ingredients

• four gallons of damsons
• three and a half pounds of good lump sugar
• one quart of spirits

Method

1. 1

   Get sound ripe fruit, reject all that is stale and mouldy; pick off the stalks, and to four gallons of damsons add four gallons of boiling water.

2. 2

   Let them soak four or five days, stirring them regularly every day with the hand.

3. 3

   Add to every gallon of liquor three and a half pounds of good lump sugar, and when this is quite dissolved, put the whole into a cask with one quart of spirits to every three gallons.

4. 4

   Put it into a cask and let it remain twelve months, when it may be bottled for use.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 462. The excerpt below is the record exactly as published.

Damson. Wine.— Get sound ripe fruit, reject all that is stale and mouldy ; pick off the stalks, and to four gallons of damsons add four gallons of boiling water. Let them soak four or five days, stirring them regu- larly every day with the hand. Add to every gallon of liquor three and a half pounds of good lump sugar, and when this is quite dis- solved, put the whole into a cask with one quart of -spirit

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