Red Cherry Wine
From Cassell's dictionary of cookery, 1892
Serves 40
This wine improves with age.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2295. The excerpt below is the record exactly as published.
ten gallons of pm-e juice. Add twenty-four pounds of strong bright moist sugar, stir well, and let the liquor ^and three days covered up, stirring twice everjiiay. Press the fruit in a horse-hair bag, and add the result to the juice ; then mix well, and strain into a sweet cask, adding five pints of French brandy, the rinds of six lemons pared very thin, and an ounce of the best isin- glass dissolved in a little water. Secure the bung tightly, and let the wine stand for six months in a cool cellar ; then rack it off, filter the lees perfectly fine, and put aU into the same cask again with three ounces of sugar-candy
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Cook this with the app: pantry check, scaling, and the assistant.