Raspberry Wine

Ingredients

• some ripe raspberries
• a pound and a half of loaf sugar
• the whites of three or four eggs
• a pint of white wine

Method

1. 1

   Bruise raspberries and let them stand for 24 hours.

2. 2

   Strain the juice, boil it, and add sugar.

3. 3

   Stir in egg whites, boil gently, and remove froth.

4. 4

   Let cool, pour into a cask, add yeast, and flavoring ingredients in a muslin bag.

5. 5

   When fermentation declines, add white wine and close the cask.

6. 6

   Ready in three months.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1487. The excerpt below is the record exactly as published.

Raspberry Wine.— Pick some ripe rasp- berries, and bruise them well with the back of a wooden spoon. Let them stand for twenty- four hours, and strain the juice through a flannel bag. Boil the juice, and with every gallon put a pound and a half of loaf sugar. When the sugar is dissolved, let the liquor cool a little, and stir briskly into it the whites of three or four eggs. Let all boil gently for a quarter of an hour, and carefully remove the froth as it rises. Let it stand till cool, pour it very gently into a cask, so as not to disturb the setthngs, and add as much yeast as will ferment it. When the fca-mentation begins to decline, tie some flavouring ingredients in a muslin bag, suspend this in the cask for a short time, and taste the liquor frequently, so that the bag may be removed as soon as the wine is pleasantly flavoured. The flavouring articles may either be bruised mace, ginger, almonds, orris-root, or odoriferous flowers, such as cowslip or mignonette. ^Vlien fermentation, ceases, put a pint of white wine

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