Ginger Wine
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Presented as published in 1902. 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 Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 99. The excerpt below is the record exactly as published.
GINGER WINE. One-half pound of cinnamon bark, four ounces of pimento, two ounces of mace, three-quarters of an ounce of capsi- cum, three-quarters of a pound of ginger root, five gallons of alcohol; macerate and strain' or filter, after standing fifteen days. Now make syrup, thirty pounds of white sugar, half pound of tartaric acid, one and a half pounds of cream tartar
Cook this with the app: pantry check, scaling, and the assistant.