Raisin Elder Wine

Ingredients

• eight quarts of ripe elderberries
• five pounds of good moist sugar
• thirty-six pounds of good Malaga raisins
• nine gallons of boiling soft water
• thin rinds of six lemons
• two Seville oranges
• a quart of brandy
• six ounces of sugar-candy
• an ounce of isinglass

Method

1. 1

   Crush elderberries and mix with sugar for 24 hours.

2. 2

   Prepare raisins with boiling water, then combine with elderberry juice.

3. 3

   Ferment in a cask with lemon and orange rinds.

4. 4

   After fermentation, add brandy and let it stand for two months.

5. 5

   Rack off, filter, and add sugar-candy and isinglass.

6. 6

   Let it stand for ten months before bottling.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1467. The excerpt below is the record exactly as published.

Raisin Elder Wine. — Crush eight quarts of ripe elderberries in a tub or carllion pan, mix witli them live pounds of g-uod moist suf^ar, and let them lie for twenty-four houi-s. Pick thirty-six pounds of good Malaga raisins from their stalks, stone and cut them small, and pour on them nine gallons of boiling soft water, then stir them well, and leave the vessel closely covered till the day following. Boil the older- berries and their juice half an hour, skimming well until quite clear, and strain it on to the raisins, stirring the mixtiu-e twenty minutes. In three days after this, strain the liquor v^'ell, put it into a ten-gallon cask upon the thin rinds of six lemons and two Seville oranges, and, lea vingthe bung-out, let it ferment; minding to keep the cask filled up as it works out. When it has ceased hissing, put in a quart of brandy, and stop it up for two months ; then rack it off into a clean vessel, filter the dregs, and fill the cask again, adding six ounces of sugar-candy and an ounce of isinglass

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