Raisin Wine
From Consult me, 1902
Serves 20
Raisin wine would be extremely good if made rich of the fruit, and kept long, which improves the flavour greatly.
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 Consult me (1902) by Robert Kemp Philp, page 415. The excerpt below is the record exactly as published.
RAISIN WINE. — To every gallon of spring-water put 8 lbs. of fresh Smymas in a large tub ; stir it 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 ; stop it close for xa months ; then rack it off, but without the dregs ; filter them through a bag of flannel of 3 or 4 folds ; add the clear to the quantity, and pour 1 or 2 quarts of brandy
Cook this with the app: pantry check, scaling, and the assistant.