Wine, Peach

Ingredients

• forty-five pounds of ripe peaches
• ten pounds of loaf sugar
• ten gallons of soft water
• the whites of ten eggs

Method

1. 1

   Remove stones from peaches, slice, and cover with sugar.

2. 2

   Boil water with sugar and egg whites, then add fruit and boil to pulp.

3. 3

   Ferment and add orange rinds and juice.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2304. The excerpt below is the record exactly as published.

ten gallons of soft water and the whites of eight eggs well-beaten, one hour, skimming it until quite clear, and pour it hot upon three pecks of marigold flowers and four pounds of good raisins stoned and shred, covering the vessel close. Next day stir WIN ( 1135 ) WIN the liquor continually twenty minutes, and let it remain covered until the following morning. Then strain the liquor, and put it into your cask upon the rinds of six Seville; oranges pared very thin, and eight ounces of sugar-candy broken smaU, reserving two gallons, which must be made nearly boiling hot, and stirred amongst the rest. Then work it with nearly seven or eight table-spoonfuls of good fresh yeast, cover the bung-hole with a tile, and let it work over, filling it up every day as the liquor decreases. AVTien the fermentation has ceased, put in three pints of French brandy and an ounce of dissolved isinglass, and stop it up securely. It will be fine in liine months, and fit for bottling, but will improve if kept longer. Let it remain in bottles well corked and sealed twelve months. Wine, Mulberry. — Gather the mul- berries before they are quite ripe, bruise them in a tub, and to every quart of the bruised berries put the same quantity of water. Let the mixture stand for twenty-four hours, and then strain it through a coarse sieve. Having added to every gallon of the diluted juice three or foxir pounds of sugar, allow it to ferment in the usual way. When fine in the cask, bottle it. Wine, MxiUed.— Any kind of wine may be muUed, though port and claret are the most suitable, and are usually preferred for the pur- pose. Claret needs to be liberally sweetened. The quantity of spice used must be regulated by individual taste, .which varies considerably upon questions of this sort. Gi'ated nutmeg, cinnamon, cloves, and mace, are the spices gene- rally used for mulled wine. To mull the wine, take equal quantities of wine and water (or, if preferred, double the quantity of wine to that of water). Boil the spice in the water till the latter is sufiiciently flavoured; stmin the liquor, sweeten it, mix the wine with it, and bring it again to the point of boiling. Serve very hot, with wine biscuits or thin strips of dry toast. When equal quantities only of wane and water are used, an egg may be whisked in a bowl, the boiling liquor may be stirred gradually into it, and then served. The, sauce- pan in which wine is mulled should be delicately clean, and used for no other purpose. Wine, Mulled, Claret.— Take a few cloves, a quarter of an ounce of cinnamon, the thin peel of half a lemon, two slices of lemon, four ounces of sifted sugar, and one ' pint of water ; boil for a quarter of an hour in an enamelled saucepan, add a little grated nutmeg or powdered ginger, two bottles of claret, one small glass of brandy or curatjoa ; when nearly boiling, strain. Wine, Orange. — "Seville oranges are used for this purpose ; they are best in March. F®r eighteen gallons of wine half a chest of oranges are required. Pare the rinds from about a dozen or two dozen, as more or less of the bitter will be agreeable. Pour over this a quart or two of boiling water, and after letting this stand for twelve hours, strain off the water which extracted much of the essential oil of the oranges. Take the peel off entirely from the remainder of the oranges, squeeze the juice through a bag or sieve, and put it into a cask with about forty-five poimds of white sugar, or fifty-five of the best moist sugar. Soak the pulp in water for twenty-four hours, and after straining this add it to the cask, liepeat this several times till the cask is full. Stir the whole weU with a stick tiU the sugar is dis- solved, then set it to ferment. The fermen- tation is slower than wifh currant wine, but may be heard hissing for some weeks. \\'Tien this subsides, close the bung-hole and proceed as in the case of gooseberry wine. Some add brandy. This wine requires to be kept in the cask a year before it is bottled." Wine, Peaetl (a Canadian recipe). — Take the stones out of forty-five pounds of ripe peaches, slice the fruit into a clean vessel, and strew over and amongst them ten poimds of loaf sugar broken small : let them lie covered up until the next day. Boil ten gallons of soft water, with sixteen pounds of loaf sugar and the whites of ten eggs

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