Raisin Wine
From The Common sense recipe book, 1898
Presented as published in 1898. 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 Common sense recipe book (1898) by Sarah Allen, page 96. The excerpt below is the record exactly as published.
RAISIN WINE. Over forty-eight pounds of Smyrna raisins pour twelve gallons of boiling water, then add twelve pounds of loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.