Grape Wine
From Harper's cook book encyclopædia, 1902
Serves 10
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 Harper's cook book encyclopædia (1902), page 25. The excerpt below is the record exactly as published.
Grape Wine fruit-can, fill with alcohol to the top of the mint, and screw on cover to prevent evaporation. Let it stand from two days to a week. Strain off through thin muslin. Make a syrup by boiling together equal quantities of sugar and water ; when still warm, but not hot, take measure for measure of the syrup and strained tincturb of mint, bottle, and put away for use. In using, fill small cordial glasses with finely crushed or shaved ice, and pour over from one teaspoonful to one table-spoonful of the creme de menthe, according to the strength desired. Snow can be used instead of the ice, in which case it is to be eaten with a spoon. Currant Shrub. — Fill a stone jar with red currants, stripped from their stems. Place the jar in a kettle of water. Let the water boil around the jar until the juice is well extract- ed. Let it drip then through a flan- nel jelly-bag. To each pint of clear juice add I lb. of white sugar and half a gill of best brandy. Cork up tightly. Currant Wine. — Put the perfect fruit in a stone crock and crush the fruit ; then strain and squeeze out all the juice. To each quart of juice add 3 lbs. of granulated sugar; stir well, and to this amount of juice and sugar add water enough to make one gallon of liquid. Put in demi- johns and let it ferment. Have a little quantity extra of the mixture to pour into the jugs as it works over, so that the wine will clarify itself. After the wine has ceased to ferment, cork, draw off, and bottle. Fruit Bouillon. — Stew a quart of cherries in three quarts of water until they are tender. Press through a fine sieve, and add to the liquor half a cup of granulated sugar, and return to the fire. Wet a small table-spoon- ful of corn-starch with cold water, and add it to the boiling bouillon. Cook until smooth apd rather thick. Remove from the fire, and, when cool. add a half-pint of claret to the bouillon. Serve as punch, in glasses of crushed ice. Ginger-pop. — Two gallons of boil- ing water, 2 lbs. of sugar, 2 ozs. of cream tartar, 2 oz. of root ginger or three table - spoonfuls of Brown’s Jamaica ginger, one lemon (cut). Let ingredients stand until milk- warm, then put into a stone jar. Add large slice of stale bread and two cakes of compressed yeast. Allow to re- main overnight in a warm place. Strain and bottle, filling bottles only two -thirds full, and fasten corks. Bottles with patent corks are best. In from three to four days the ginger- pop will be ready for use. Gooseberry Wine. — Put 3 lbs. of loaf-sugar into one gallon of water ; boil and skim it. When it is nearly cold, put in six quarts of ripe goose- berries that have been well mashed. Let it stand two days, stirring it frequently. Steep half an ounce of isinglass in one pint of brandy for two days ; then beat it with the whites of four eggs until they froth, and add to the wine ; stir up and strain through a flannel bag into a cask or jug ; fasten it so as to exclude the air ; let it stand six months, and bottle tightly, adding two or three raisins to each bottle. Grape Wine. — The small wild grape known to boys as the ** bird grape ” never attains its full sweet- ness until after the fall of frqgt, and makes an excellent wine for culinary purposes. Mash the grapes in a large bowl or tub with a mallet, and keep them in a warm place until there is some sign of fermentation setting in ; then strain the juice by dripping through a flannel bag. To three quarts of juice add one quart of water and 3 lbs. of light-brown sugar
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