Wine (Raisin)

Ingredients

• to every pound
• a quart of water which has been boiled and cooled
• to every four and a half gallons add three pounds of sugar
• the juice of six Seville oranges

Method

1. 1

   Chop the raisins and stir with boiled water for a month.

2. 2

   Remove the fruit, pour the liquor into a cask, and let it remain for four or five weeks.

3. 3

   Strain into another cask, add sugar and orange juice, infuse orange rinds in brandy, and add to the wine.

4. 4

   Let it remain for three months before bottling.

As published

This recipe was extracted from Recipes for the million (1891), page 230. The excerpt below is the record exactly as published.

WINE (RAISIN). — Chop the raisins, and to every pound add a quart of water which has been boiled and cooled. Stir frequently for a month, then take out the fruit and pour the liquor into a cask, stop it closely, and let it remain for four or five weeks ; strain it into another cask, and to every four and a half gallons add three pounds of sugar, and the juice of six Seville oranges

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