Wine, Ginger
From Cassell's dictionary of cookery, 1892
Serves 20
Lemon rind can be added during boiling for flavor.
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 2301. The excerpt below is the record exactly as published.
WiSe, Ginger. — Take eighteen or twenty pounds of sugar, dissolve in nine gallons and a half of boiling water, and add ten or twelve ounces of bruised ginger-root. Boil the mixture for about a quarter of an hour, and when nearly- i. cold, add to it half a pint of yeast
Cook this with the app: pantry check, scaling, and the assistant.