Malmsey Wine
From Cassell's dictionary of cookery, 1892
Serves 20
This is a good homemade wine.
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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 888. The excerpt below is the record exactly as published.
malmsey wines of commerce possess a luscious sweetness, and a most peculiar bouquet. They are mostly the produce of Sardinia, Sicily, Provence, Teneriife, the Madeiras, the Azores, and the Lipari Isles. 3Ialmsey wine is made from grapes grown on rocky ground, and exposed to the full light and heat of the sun ; the fruit is allowed to hang on the -vines for a month longer than if required for making dry wines, by which time it is par- tially withered. I Malmsey, Scotch. — This is a good home- made wine. Get from a strong beer brewer six gallons ©f sweet fresh worts, or the same quantity of pot ale fi'om a distiller. To this add as much water, and to every gallon of liquor put two pounds of sugar, or one of sugar and one of good honey. Ferment, after mixing in the sugar well, and let the liquor remain a month in the cask, keeping it full. In the meantime, soak four pounds of the best raisins, and twelve pounds of bitter almonds, both chopped, in a cpart of flavourless whiskey ; add this, and an ounce of isinglass
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Cook this with the app: pantry check, scaling, and the assistant.