Potato Wine

Ingredients

• a Winchester bushel of frosted potatoes
• ten gallons of water
• half a pound of hops
• half a pound of common white ginger
• half a pound of raw sugar

Method

1. 1

   Crush or bruise the frosted potatoes.

2. 2

   Boil the water with hops and ginger for half an hour, then pour it over the bruised potatoes in a suitable vessel.

3. 3

   Let it stand for three days, then add yeast to ferment.

4. 4

   Once fermentation subsides, draw off the liquor into a cask, adding raw sugar for every gallon.

5. 5

   After three months, it will be ready for use.

Nutrition per serving

Estimated from matched ingredients across 30 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1330. The excerpt below is the record exactly as published.

Potato Wine. — Wine of considerable quality may be made from frosted potatoes, if not so" much frosted as to have become soft and waterish. The potatoes must be crushed or bruised ; a wooden mallet answers the purpose. If a plank of wood is made hollow, inthe manner of a shallow bowl, they may be bruised with a mallet or put into a cider-press. A Winchester bushel must have ten gallons of water, prepared by boiling it mixed with half a pound of hops and half a pound of common white ginger. This water, after having boiled for about half an hour, must be poured upon the bruised potatoes, into a tub or vessel suited to the quantity to bo made. After standing in this mixid state for three days, yeast must be added to fenr^ent the liquor. When the fer- mentation has subsided, the liquor must be drawn olf as pure as possible into a cask, add- ing half a pound of raw sugar

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