Herb Wine
From The encyclopaedia of practical cookery, 1892
Serves 1
Presented as published in 1892. 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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 476. The excerpt below is the record exactly as published.
1 handful of woodruff, an equal quantity of balm, six or seven black-currant -leaves, a sprig of lemon-scented verbena, and 4 table-spoonfuls of caster sugar. Pour in 1 bottle of any kind of light wine preferred
Cook this with the app: pantry check, scaling, and the assistant.