Sage Wine

Ingredients

• twenty-six quarts of spring-water
• twenty-five pounds of Malaga raisins
• half a bushel of red sage
• a porringer of ale-yeast

Method

1. 1

   Boil water for a quarter of an hour, then add raisins and sage.

2. 2

   Let stand covered for six or seven days, stirring daily.

3. 3

   Strain and transfer to a runlet.

4. 4

   Let it work for three to four days, then stop.

5. 5

   After six or seven days, add Malaga sack and bottle when fine.

As published

This recipe was extracted from Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 48. The excerpt below is the record exactly as published.

Sage Wine: — Boil twenty-six quarts of spring-water a quarter of an hour, and when ’tis blood-warm, put twenty-five pounds of Malaga raisins pick’d, rubb’d and shred into it, with almost half a bushel of red sage shred, and a porringer of ale- yeas

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