To Keep Wines from Turning Sour
From The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts
Presented as published in 1900. 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 frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts (1900), page 14. The excerpt below is the record exactly as published.
To keep Wines from turning sour. Boil a gallon of wine, with half an ounce of oyster shells or crabs’ claws, burnt and powdered fine, to every ten gallons of wine ; then strain out the liquor through a stive; when cold put it into wine of the same sort, and it will destroy the acid and give it a pleasant taste. A lump of unslaked lime
Cook this with the app: pantry check, scaling, and the assistant.