Morello Wine
From The closet of Sir Kenelm Digby Knight opened, 1910
Be careful when bruising cherries to avoid splashing.
Presented as published in 1910. 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 closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 69. The excerpt below is the record exactly as published.
MORELLO WINE To half an Aume of white wine, take twenty pounds of Morello Cherries, the stalks being first plucked off. Bruise the Cherries and break the stones. Pour into the Wine the juyce that comes out from the Cherries ; but put all the solid substance of them into a long bag of boulter-cloth, and hang it in the Wine at the bung, so that it lie not in the bottom, but only reach to touch it, and therefore nail it down at the mouth of the bung. Then stop it close. For variety, you may put some clear juyce of Cherries alone (but drawn from a larger proportion of Cher- ries) into another parcel ofWine. To either of them, if you will Aromatise the drink, take to this quantity two Ounces of Cinnamon
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Cook this with the app: pantry check, scaling, and the assistant.