Wine, Damson

Name: Wine, Damson
Yield: 30 servings
Ingredients: ten gallons and a half of pure river water; thirty-two pounds of strong moist sugar; the whites of ten eggs; thirty-two quarts of ripe prune damsons

From Cassell's dictionary of cookery, 1892

Serves 30

Let it stand six months before bottling.

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 2298. The excerpt below is the record exactly as published.

Wine, Damson.— Boil ten gallons and a half of pure river water with thirty-two pounds of strong moist sugar and the whites of ten eggs well beaten half an hour, skimming it well ; then add thirty-two quarts of rijie prune damsons

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