Raisin Wine with Cider
From The Common sense recipe book, 1898
If raisins are much used, keep the cask always for it.
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 97. The excerpt below is the record exactly as published.
RAISIN WINE WITH CIDER. Put two hundredweight of Malaga raisins into a cask, and pour upon them a hogshead of good sound cider, that is not rough; stir it well two or three days; stop it, and let’ it stand six months; then rack it into a cask that it will fill, and put in a glass of the best brandy
Cook this with the app: pantry check, scaling, and the assistant.