Raspberry or Currant Wine

Ingredients

• three pints of fruit
• one quart of water
• a pound of Lisbon sugar

Method

1. 1

   Clear the fruit from mouldy or bad ones, bruise it, and in twenty-four hours strain the liquor.

2. 2

   To every quart, add a pound of Lisbon sugar.

3. 3

   Remove the scum after three or four days before putting the liquor into the barrel.

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.

RASPBERRY OR CURRANT WINE: To every three pints of fruit, carefully cleared from mouldy or bad, put one quart of water; bruise the fruit. In twenty-four hours strain the liquor, and put to every quart a pound of Lisbon sugar

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