Mountain Wine
From Old Cookery Books and Ancient Cuisine, 1886
Presented as published in 1886. 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 Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 47. The excerpt below is the record exactly as published.
Mountain Wine : — Pick out the big stalks of your Malaga rasins, then chop them very small, five gallons to every gallon of cold spring-water, let them steep a fortnight or more, squeeze out the liquor and barrel it in a vessel fit for it ; first fume the vessel with brimstone ; don’t stop it up till the hissing is over. To make Quince Wine : — Take your quinces when they are thorough ripe, wipe off the fur very clean; then take out the cores and bruise them as you do apples for cyder, and press them, and to every gallon of juice put two pounds and a half of fine sugar, stir it together till ’tis dissolved; then put it in your cask, and when it has done working stop it close; let it stand till March before you bottle it. You may keep it two or three years, it will be better. To make Flumb Wine: — Take twenty Early Receipts. 149 pounds of Malaga raisins
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.