To Clear Wine
From Old Cookery Books and Ancient Cuisine, 1886
Presented as published in 1886. 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 Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 49. The excerpt below is the record exactly as published.
To clear Wine :■ — Take half a pound of 153 Early Receipts. hartshorn, and dissolve it in cyder, if it be for cyder, or Rhenish-wine for any liquor
Cook this with the app: pantry check, scaling, and the assistant.