Ginger Wine

Ingredients

• six gallons of water
• twelve pounds of loaf sugar
• half a pound of powdered ginger
• the whites of six good-sized eggs
• a cupful of yeast
• five or six sliced lemons
• a pint of brandy

Method

1. 1

   Boil for one hour in six gallons of water twelve pounds of loaf sugar, and half a pound of powdered ginger.

2. 2

   Whisk the whites of six good-sized eggs and add to the liquor.

3. 3

   When cold, put it into a barrel with a cupful of yeast, five or six sliced lemons, and a pint of brandy.

4. 4

   After it has stood three days to ferment, put in the bung for a week or ten days, then bottle off.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Recipes for the million (1891), page 228. The excerpt below is the record exactly as published.

six gallons of water twelve pounds of loaf sugar, and half a pound of powdered ginger. Whisk the whites of six good-sized eggs and add to the liquor. When cold, put it into a a barrel with a cupful of yeast, five or six sliced lemons, and a pint of brandy

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