Sage Wine, Red
From Cassell's dictionary of cookery, 1892
Serves 20
This wine is excellent for stomachic use.
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 1634. The excerpt below is the record exactly as published.
Sage Wine, Red. — Take three pecks of red sage-leaves, pick them from the stalks, shred them roughly, and pour over them four gallons of boiling soft water. Cover the vessel closely, and let it stand for one day. Take forty-five pounds of good Malaga raisins, pick them, cut them in halves, take out the stones, and pour over them six gallons of water that has been well boiled and grown lukewarm. Stir well, and cover them up. Then mix the contents of the two vessels, add the rinds of ten lemons, pared verj' thin, and their juice. Let all infuse for five days, stirring twice daily. Place in a clean ten-gallon cask six ounces of sugar-candy and an ounce of bitter almonds, blanched and beaten to a paste together with a spoonful of brandy. Strain the liquor upon them, filling to the bunghole of the cask, whicli must be tightly covered. Let the liquor work out, keeping the cask fuU, and on the fermentation ceasing, put in aquart of brandy, and stop up the bunghole for two months. Then rack the liquor into a clean vessel, filter the lees, and return all that is clear into the cask again with six ounces more of sugar-candy, a pint of brandy, and an ounce and a half of isinglass
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