Sloe Wine
From Cassell's dictionary of cookery, 1892
Serves 30
Will become almost equal to port.
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 1818. The excerpt below is the record exactly as published.
Sloe Wine. — Procure sloes which are sound and ripe. Look them carefully over, and reject all that are bruised and decayed. Pick off the stalks, put the sloes into a large pan, and pour a gallon of boiling water upon every gallon of sloes. Let them soak for five days, stirring them well e\'ery day. Put four pounds of good loaf sugar to each gallon of liquor, and when it is dissolved, put the whole into a cask with a pint of spirit to each gallon and a half of liquor. If the wine is allowed to remain in the cask for a considerable length of time it will become almost equal to port. Time to keep the wine in the cask, at least twelve months
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