Raisin Wine
From The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts
Raisin wine improves greatly with age.
Presented as published in 1900. 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 frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts (1900), page 13. The excerpt below is the record exactly as published.
Raisin Wine. To every gallon of spring water put eight pounds of fresh Smyrnas, in a large tub ; stir it thoroughly every day, for a month ; then press the raisins in a horse-hair bag, as dry as possible ; put the liquor into a cask, and, when it has done hissing, pour in a bottle of the best brandy
Cook this with the app: pantry check, scaling, and the assistant.