The Countess of Newport's Cherry Wine
From The closet of Sir Kenelm Digby Knight opened, 1910
The vessel must not be stopped until fermentation is complete.
Presented as published in 1910. 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 The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 75. The excerpt below is the record exactly as published.
THE COUNTESS OF NEWPORT'S CHER- RY WINE Pick the best Cherries free from rotten, and pick the stalk from them ; put them into an earthen Pan. Bruise them, by griping and straining them in your hands,and let them stand all night ; on the next day strain them out (through a Napkin ; which if it be a course and thin one, let the juyce run through a Hippocras or gelly bag, upon a pound of fine pure Sugar in powder, to every Gallon of juyce) and to every gallon put a pound of Sugar, and put it into a vessel. Be sure your vessel be full,or your wine will be spoiled ; you must let it stand a month before you bottle it ; and in every bottle you must put a lump (a piece as big as a Nutmeg) of Sugar
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Cook this with the app: pantry check, scaling, and the assistant.