Mixed Fruit Wine

Ingredients

• the juice
• two pounds of loaf sugar
• one quart of water

Method

1. 1

   Mash mixed berries, add boiling water, and let stand.

2. 2

   Strain and add sugar.

3. 3

   Let ferment and bottle.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 89. The excerpt below is the record exactly as published.

the juice of the lemon. Boil this until the pumpkin is nicely candied. Mace, or other spices, may be used for flavoring instead of lemon, if preferred. It may be eaten hot with méats at dinner, and is equally nice, when cold, for supper or lunch. LA CUISINE CREOLE. 221 0E6BAT STBUP WITHOTJT 0EAN6B FLOWEES. Make a syrup of a pound of sugar to every pint of water ; boil thîs a f ew minutes, skîm it clear, and when eold, to every four pounds of sugar used, allow a gill of orange water, or rose water, and two tablespoonfuls of pure essence of bitter almonds. Serve it in ieed water. OEANGB SYBUP. This syrup is so easily made, and oranges are so abundant hère, that it is advantageous to make this syrup in the season of orange harvest, in Louisiana. To make it, you must seleet ripe and thin-skinned fruit ; I squeeze the juice, and to every pint, add a pound and a I quarter of white sugar ; boil it slowly, and skim as long as any scum rises ; you may then take it off , let it grow , cold, and bottle it. Be sure to seeure the corks well. This is nice for a summer drink for délicate persons; j it is also very convenient for pudding sauces, as half I a cup of this syrup, mixed with melted butter, is admir- j able, where wine is not used. The flavor is so fine, it requires very little spicing to make it agreeable. 222 LA CUISINE CREOLE. 9RANDIBD PÇUITS. WINeS AND CORDIALS. PBACHBS IN BRANDY. Soak fine peaches in lye until you can remove thc fuzzy outsîde; wipe them, and turn them înto cold water. When you hâve prepared as many as you dé- sire, weigh them, and to every pound of fruit, put three quarters of a pound of white sugar. Make a syrup like that for préserves, only using less water; boil the peaches in the syrup until they are tender; then take them out of the kettle, and place them in jars; fill up the jars with a brandy syrup, made of a pint of brandy, to a pint of the sugar syrup from the peaches. Oook them very carefully, and dip the mouths of the jars in rosin melted, and keep them in a cool dark place. APEICOTS IN BRANDY. Peaches and apricots are brandied the same way. Gather them as fresh as possible. Apricots should be taken from the tree as soon as ripe, as they soften so rapidly. Eub each one with a coarse towel, but do not peel it. Make a syrup of half the weight of the fruit in sugar, and just water enough to dissolve it. When the syrup is prepared and hot, put in the apricots, let them simmer until tender; then take the fruit out, and place it on dishes, then expose them to the sun, or in a warm oven to dry and harden. Boil the syrup again, LA CUISINE CREOLE. 223 af ter the fruit is out^ until it is quite rich and thick. Skim it carefuUy. When the apricots are cold and firm, put them in white earthen preserve-jars, and fill up with syrup and brandy, half and half. Tie up with bladder skin. PBACHES AND APRICOTS IN BRANDY. Take nice smooth peaches not too ripe, put them in a vessel and cover them with weak lye; take them out in two hours, and wipe earefully to get oflf the down and outside skin, and lay them in cold water. Weigh the fruit, add their weight in sugar, and half a pint of water to each pound of sugar ; boil and skim this syrup, put in the peaches ; when the syrup is clear of scum, let them boil for twenty minutes or half an hour, then take them out and lay them on dishes to eool. Boil the syrup for an hour longer, or until redueed one-half and quite thick. When cold, put the peaches or apricots in jars, and cover them with equal quantities of the syrup and French brandy. If it is apricots, cook them very gently, or they will come to pièces in the syrup; ten minutes is long enough to stew them before bottling. APRICOT AND PBAOH WINB. Mash the apricots or peaches in a mortar, remove the stones, and to eight pounds of the pulp, add onc quart of water; lét this stand twenty-four hours; then strain, and to each gallon of the juice, add two pounds of loaf sugar. Let it ferment, and when perf ectly clear, bottle it. Peach wine is very nice, and may hâve a f ew of the kernels added for flavoring, if wished. 224 L'A CUISINE CREOLE. RAISIN WBENE WITH ELDEB FLOWERS. Boil six pounds of raisins in six gallons of water. When soft, rub them to a pulp, and pass through a colander to get rid of the stones; add this pulp to the water it was boiled in, pnt to it twelve pounds of whîte sugar and a half-pint of yeast. When clear, snspend half a pound of elder flowers in it to flavor the wîne; withdraw the flowers and bottle oflf the wine. ORANGE AND LEMON WINE. Take the onter rind of one hundred oranges pared, so that no white appears; pour upon them ten gallons of boiling water, let it stand ten hours and keep slightly warm. While still warm, add the juice of the oranges mixed with twenty-five pounds of lump sugar, and a few tablespoonfuls of good yeast; let it ferment five days, or until the fermentation has ceased, and the wîne is clear; then bottle. Lemon wine can be made in the same way. SOUR ORANGE WINE. Take one gallon juice of sour oranges, four gallons of water, and twenty pounds of sugar. Boil this mixture in a yessel large enough to hold it, and skim it as it boils until no more scum rises. Pour it into a flannel bag and strain; then put it in a cask, adding to it a quart of uncooked orange juice. Let it ferment, and when clear, bottle it. This will require about six months to finish. Keep in a cool closet or cellar dur- ing fermentation. LA CUISINE CREOLE. . 225 MIXBD FRUIT WIN

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