|
Classic
Cook Books
< last page | next page >
page 200
To make Orange Wine with Raisins.
Take thirty pounds of new Malaga raisins, pick them clean, and chop them small;
you must have twenty large Seville oranges, ten of them you must pare as thin as
for preserving. Boil about eight gallons of it in soft water, till a third part
be consumed; let it cool a little, then put five gallons of hot upon your
raisins and orange-peel; stir it well together, cover it up, and when it is
cold, let it stand five days, stirring it up once or twice a day; then pass it
through a hair sieve, and with a spoon press it as dry as you can; put it in a
rundlet fit for it, and add to it the rhinds of the other ten oranges cut as
thin as the first; then make a syrup of the juice of twenty oranges, with a
pound of white sugar. It must be made the day before you turn it up. Stir it
well together and stop it close. Let it stand two months to clear, and then
bottle it up. It will keep three years, and is better for keeping.
To make Frontiniac Wine.
Take six gallons of water, twelve pounds of white sugar, and six pounds of
raisins of the sun cut small; boil these together an hour; then take of the
flowers of elder, when they are falling and will shake off, the quantity
< last page | next page >
Classic
Cook Books
|
