FoodNet

Wine

From The new Annie Dennis cook book, 1905

Serves 8

Instead of using hot water, one may squeeze the juice from the berries and proceed at once, using one pound best sugar to the gallon of juice.

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

  • two pounds of sugar
  • each gallon of juice

Method

  1. Cover the berries with boiling water and let them stand twelve hours.

  2. Strain and add two pounds of sugar to each gallon of juice.

  3. Put in bags, taking care to keep the vessels full to the brim.

  4. Continue this for four or five days, then stop the jugs closely, and after ten days cork tight.

  5. This will be ready to bottle and seal in four months.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 5. The excerpt below is the record exactly as published.

Wine Cover the berries with boiling water and let them stand twelve hours. Strain and add two pounds of sugar to each gallon of juice

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