Sage Wine, Green

Ingredients

• nine pounds of good honey
• ten gallons of river or rain-water
• the whites of ten eggs
• forty pounds of good Malaga raisins
• three pecks of green sage-leaves
• the rinds of six lemons
• four Seville oranges
• three half-pints of brandy
• an ounce and a half of best isinglass
• four ounces of sugar-candy

Method

1. 1

   Boil honey with water and beaten egg whites for one hour, skimming until clear.

2. 2

   Pour over raisins and sage, cover, and stir for 48 hours.

3. 3

   Press fruit, strain liquid, and draw off clear into a cask.

4. 4

   After fermentation, add brandy and dissolved isinglass.

5. 5

   Store for 12 months, then bottle.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1634. The excerpt below is the record exactly as published.

Sage Wine, Green.— Take nine poimds of good honey, and boil them with ten gallons of river or rain-water and the -whites of ten eggs well beaten. Boil for one hour, skimming till the liquid is clear ; while hot, pour it upon forty pounds of good ]\Ialaga raisins picked from the stalks and stoned and cut small, and three pecks of green sage-leaves freshly gathered and shred roughly. Cover the preparation closely, and stir now and again for forty-eight hours. At the end of that time press the fruit in a hair bag, strain the liquid into a clean vessel, and on the following day draw off what is clear into a eask. Filter the lees, and add them -with the rinds of si.N: lemons and four Seville oranges pared thin, and the juice of both strained. SAG- SAG Keep tho cask open for four or five days and well filled up; when the liquor has done hissing, wait a day, then add thi-ee half-pints of brandy and an ounce and a half of best isinglass dis- solved in two quarts of the wine. Secure the bung carefully, and store in a cool dry cellar for twelve months ; then, if fine, bottle the ■wine; if not, rack it off into a clean vessel, filter the dregs two or three times through a flannel bag, and fill the cask again. Add a pint more brandy and four ounces of sugar-candy

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