Palermo Wine

Ingredients

• every quart of water
• 1 lb. of Malaga raisins
• a sprig of dried wormwood
• adding brandy, as much as you please

Method

1. 1

   Rub and cut the raisins small, and put them to the water to stand for ten days, stirring now and then.

2. 2

   Boil the water for an hour before adding it to the raisins, and let it cool.

3. 3

   After ten days, strain the liquor, adding a little yeast and a sprig of dried wormwood.

4. 4

   Stop close, and in two or three months, bottle it, adding brandy as desired.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 362. The excerpt below is the record exactly as published.

PALERMO WINE.— Take to every quart of water 1 lb. of Malaga raisins ; rub, and cut the raisins small, and put them to the water, to stand ten days, stirring now and then ; boil the water an hour before it is put to the raisins, and let it cool ; in ten days strain the liquor, adding a little yeast with a sprig of dried wormwood. . Stop close, and in two or three months bottle it, adding brandy, as much as you please

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