Raisin Wine with Cider (a strong wine)

Ingredients

• forty pounds of Malaga raisins
• two quarts of French brandy
• the thin yellow rind of three fresh lemons
• four Seville oranges
• half a pound of sugar-candy

Method

1. 1

   Prepare raisins, fill a cask with cider, and secure bung.

2. 2

   After six months, draw off clear liquid, press fruit, filter, and add brandy, lemon and orange rinds, and sugar-candy.

3. 3

   Bung securely and bottle after twelve months.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1470. The excerpt below is the record exactly as published.

Raisin Wine with Cider (a strong wine).^Take forty pounds of Malaga raisins, pick them from the stalks, cut them in halves, put them into a sweet eighteen- gallon cask, fill it up ^vith good sound cider, and bung it Kghtly. After three or four days, secure the bung, and at the end of six months draw off into a tub all that runs clear ; press the liquor from the fruit into another vessel, filter this and the lees through a flannel bag, and put the whole into a ten-gallon cask, with two quarts of French brandy, the thin yeUow rind of three fresh lemons and four Seville oranges, and half a pound of sugar- candy

Cook this with the app: pantry check, scaling, and the assistant.