Quince Wine
From Harper's cook book encyclopædia, 1902
Serves 16
Best when aged for about two years.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 27. The excerpt below is the record exactly as published.
Quince Wine BEVERAGES Sherbet, Raspberry three lemons and the pulp and juice of one orange. Add the cold syrup and one pint of cold water. Put this in the refrigerator for an hour. Place in a punch-bowl a large block of ice and pour the mixture over it; add two table-spoonfuls of sherry and one of brandy if desired. If a bit of color is wanted, throw in a few large straw- berries. Quince Wine. — Grate the best and ripest quinces you can find, just as you would for marmalade; strain the juice carefully through a flannel bag, first taking it through a muslin one, as the flannel furs up so soon. If a very sweet wine is desired, allow 4 lbs. of white sugar to every gallon of the juice. If rather sour is pre- ferred, 2 lbs. of sugar will be suffi- cie
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