Unfermented Wine
From Twentieth century home cook book, 1905
Serves 8
A rich, refreshing drink.
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 179. The excerpt below is the record exactly as published.
Unfermented Wine. — Take the pure juice of well-ripened grapes, put in a porcelain kettle with about one pound of best white sugar to each gallon of juice, and let it boil gently, skimming carefully. Let it simmer slowly till it is reduced about one-fifth. Then bottle or can while hot, and you have a rich, refreshing drink. Elderberry Wine. — To every quart of the berries put a quart of Avafer and boil for half an hour. Bruise from the skin and strain, and to every gallon of juice add three pounds of double-refined sugar and one-quarter ounce of cream of tartar, and boil for half an hour. Take a clean cask and put in it one pound of raisins to every three gallons of wine, and a slice of toasted bread covered with good yeast. AVhen the wine has become quite cool, put it into a cask and place in a room of even temperature to ferment. When this has fully ceased, put the bung in tight. No brandy or alcohol should be added. XXV. Home-Made Inks. A GOOD black ink may be nutde as folloM's : One gallon of soft water
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