Raisin Wine
From The Toronto Cook Book, 1915
Serves 18
Presented as published in 1915. 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 The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 32. The excerpt below is the record exactly as published.
Raisin Wine Two pounds seeded and chopped raisins, one lemon, one pound white sugar and about two gallons of boiling water
Cook this with the app: pantry check, scaling, and the assistant.