Wine, Elderberry
From Cassell's dictionary of cookery, 1892
Serves 18
Add spices in a muslin bag during fermentation.
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 2299. The excerpt below is the record exactly as published.
Wine, Elderberry.- The eldcrberrv is well suited to the production of wine. The juice contains a considerable quantity of the I principle necessary for a vigorous fermentation, and its beautiful colour imparts a rich tint to the wine made from it. It is, however, deficient in sweetness, and sugar must be added to it. The following is an ajij^roved recipe : — Take one gallon of ripe elderberries and one quart of damsons or sloes for every two gallons of wine to be made. Boil the elderberries in about half the quantity of water till they burst, breaking them frequently with a stick. Strain the liquor, and return it to the copper. To produce eighteen gallons of wine, twenty gallons of this liquor are required, and for whatever quan- tity the liquor falls short of this, water must be added to make it up. Boil this along with fifty-six pounds of coarse moist sugar
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Cook this with the app: pantry check, scaling, and the assistant.