Strawberry Wine
From Cassell's dictionary of cookery, 1892
Serves 40
This recipe yields a large quantity of wine.
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 2308. The excerpt below is the record exactly as published.
seven gallons of water; infuse for twelve hours, and press out the liquor ; add this liquor to the juice, and mix them with six gallons of cider. Dissolve in the mixture sixteen poimds of raw sugar and three ounces of powdered red tartar, and then set it to ferment in the usual manner. Pare the rinds of two lemons and two oranges, and, together with the juice, throw them into the fermenting-tub, and take out the rinds when the fermentation is over. Three gallons of brandy
Cook this with the app: pantry check, scaling, and the assistant.