Valentia Wine

Name: Valentia Wine
Yield: 12 servings
Ingredients: a quart of rum; a quart of unsweetened gin; three quarts of cold water; three pints of boiling milk; one pound and a half of loaf sugar; the thin rind and strained juice of nine lemons; six cloves; an inch of stick cinnamon; an inch of whole ginger; one large nutmeg; a pennyworth of saffron

From Cassell's dictionary of cookery, 1892

Serves 12

This wine may be used at once.

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 2091. The excerpt below is the record exactly as published.

Valentia Wine. — Put a quart of rum and a quart of unsweetened gin into a jar. Add three quarts of cold water, three pints of boiling milk, one pound and a half of loaf sugar broken into small pieces, the thin rind and strained juice of nine lemons, six cloves, an inch of stick cinnamon, an inch of whole ginger, one large niitmeg grated, and a pennyworth of safltro

Cook this with the app: pantry check, scaling, and the assistant.