Elder Wine

Ingredients

• twenty-five pounds of elderberries
• eleven gallons of water
• four pounds of sugar
• an ounce of allspice
• two ounces of ginger
• a quarter of a pound of cream of tartar
• A quart of brandy

Method

1. 1

   Boil elderberries in water for one hour, then add allspice and ginger.

2. 2

   After boiling, add sugar to a tub and pour the boiling liquid over it, straining the juice.

3. 3

   Add cream of tartar and let it stand for two days.

4. 4

   Transfer to a cask, stirring every alternate day.

5. 5

   Once fermentation ceases, bottle for use after four months.

Nutrition per serving

Estimated from matched ingredients across 30 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 503. The excerpt below is the record exactly as published.

Elder Wine. — Take qmte ripe berries, and after stripping them from the stalks, steep them for five or six days in a tub of water, pressing them frequently during the time. Squeeze out the juice, and pass it through a fine sieve into the vessel in which it is to be boiled ; add to each gallon three pounds of good brown sugai^ and to every four gallons half a pound of ginger, two ounces of cloves, and an ounce or more of allspice. BoU for rather more than half an hour, then pour the wine into a tub or open cask, put with it some yeast on a piece of toast, and cover it over to work for f oiu- or five days, at the end of which time sldm and remove it to the cask to ferment. The vent-peg must be loose until the fermentation has ceased, when the cask may be tightly closed, and the wine, after two months' rest, will be good, but better a month or two later. A quart of brandy thrown into the cask when it is about to be sealed up wiU greatly improve the vdne. O Elder Wine (another way) . — Boil twenty- five pounds of elderberries in eleven gallons of water for one hour, and add to them an ounce of allspice and two ounces of ginger. When boUed the full time, allow four pounds of sugar to a gallon: put the sugar into a tub, and throw the boiling liquid over it, straining and pressing all the juice from the fruit. Add a quarter of a pound of cream of tartar

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