Wine, Raisin
From Cassell's dictionary of cookery, 1892
Serves 20
A richer wine can be made by increasing the fruit and omitting sugar.
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 2306. The excerpt below is the record exactly as published.
Wine, Raisin. — Procure fresh Smj-ma or Malaga raiyins ; pick out the stalks and all defective fruit ; chop twenty-eight poimds of these into small bits, and pour upon them three gallons of tolerably hot water, and let them stand to soak for twelve hours. Put the whole; into a hair-cloth or clean canvas bag, and with a sufiiciently powerful press press out the juice. Put two gallons more of hot water on the marc of raisins; let this remain also twelve hours, and press out as before. Mix the two liquids together ; but the skins are not to be used. Add to the juice thus obtained three pounds of white sugar, and put the whole into a proper vessel to ferment. Some add an ounce or two ©f crude tartar
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