Imitation Malmsey Wine. — (1) Mix Ipgalls. of cold spring
water with 3Jgalls. of ale, taken from the vat whilst fer-
menting ; add 271b. of sugar, and stir well until the sugar is
dissolved ; turn it into a cask, set it in a warm place, and
leave for about seven weeks, by which time it should
have fermented. Finely chop 21b. of Malaga raisins,
mix with them ilb. of blanched and chopped bitter almonds,
put them into a wide-mouthed bottle, and pour in 1 pint of
brandy. When the fermentation in the cask has ceased,
pour in the brandy and raisins, bung up the cask tightly,
and leave it for six or even seven months ; pour off the clear
into another cask, add ioz. of gelatine dissolved in a little
of the wine, leave it for one month longer, and bottle.
(2) Put 15galls. of sweet-wort into a large bowl with j
22jlb. of loaf sugar, set the bowl on the fire, boil the
liquor for half-an-hour, and before it is allowed to cool, j
pour it into a cask with lib. of chopped Malaga raisins, j
loz. of dissolved isinglass, and about 1 breakfast-cupful j
of yeast, also ljoz. of hops. Stir well with a wooden j
stick for fourteen or eighteen days, then lightly put in the j
bung until fermentation ceases ; next add lgall. of brandy✪ Imitation Malmsey Wine,
leave it for twelve months, then rack off and bottle. The
longer it is kept, the better it will be; and for all culinary
purposes it will be found excellent.
MALT (Fr. Malt or Dreche; Ger. Malz). — A name j
given to various kinds of grain, but chiefly barley, I
which have become sweet from the conversion of their !
starch into sugar, the result of incipient fermentation, i
There are various kinds of Malt, such as pure Malt,
yellow, or pale amber Malt— amber Malts differing in j
quality and character according to the temperature to
which they have been exposed in drying. Good Malt has
an agreeable smell and a sweet taste, is friable, and |
when broken discloses a floury kernel. It is used chiefly
in brewing and distillation, but sometimes occupies the
attention of the caterer, who prepares a most nutritive
tea from it by infusing a certain quantity in boiling
water. The following preparations are very highly
esteemed :
Malt Wine. — (1) Mash 2 pecks of Malt together with 44galls.
of water, and boil it for forty-five minutes with 6oz. of
hops to make a strong sweet-wort. The first wort only
must be used for making the wine. Boil 121b. of sugar in
4galls. of water for about thirty minutes. Skim it well,
and pour it into a tub to cool ; when lukewarm, add lgall.
of the sweet-wort, of which the fermentation should have
commenced. Let it remain for three days, put it into
a cask, filling this up constantly until the fermentation
has completely ceased. Take out sufficient to make room for
21b. of chopped raisins, 8oz. of brown sugar candy, 2oz. of
bitter almonds, and Joz. of isinglass. Put the bung in the
cask, but only very lightly, as the addition of the raisins,
&c., veiy often causes a second fermentation. Should this
occur, add 1 pint of brandy, and bung down securely. It
should remain for two years at least before being used.
Page 451 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Imitation Malmsey Wine. — (1) Mix 15galls. of cold spring water with 3Jgalls. of ale, taken from the vat whilst fermenting ; add 271b. of sugar, and stir well until the sugar is dissolved ; turn it into a cask, set it in a warm place, and leave for about seven weeks, by which time it should have fermented. Finely chop 21b. of Malaga raisins, mix with them ilb. of blanched and chopped bitter almonds, put them into a wide-mouthed bottle, and pour in 1 pint of brandy. When the fermentation in the cask has ceased, pour in the brandy and raisins, bung up the cask tightly, and leave it for six or even seven months ; pour off the clear into another cask, add ioz. of gelatine dissolved in a little of the wine, leave it for one month longer, and bottle.
(2) Put 15galls. of sweet-wort into a large bowl with 22jlb. of loaf sugar, set the bowl on the fire, boil the liquor for half-an-hour, and before it is allowed to cool, j pour it into a cask with lib. of chopped Malaga raisins, j loz. of dissolved isinglass, and about 1 breakfast-cupful j of yeast, also ljoz. of hops. Stir well with a wooden j stick for fourteen or eighteen days, then lightly put in the j bung until fermentation ceases ; next add lgall. of brandy, leave it for twelve months, then rack off and bottle. The longer it is kept, the better it will be; and for all culinary purposes it will be found excellent.
MALT (Fr. Malt or Dreche; Ger. Malz). — A name j given to various kinds of grain, but chiefly barley, I which have become sweet from the conversion of their ! starch into sugar, the result of incipient fermentation, i There are various kinds of Malt, such as pure Malt, yellow, or pale amber Malt— amber Malts differing in j quality and character according to the temperature to which they have been exposed in drying. Good Malt has an agreeable smell and a sweet taste, is friable, and | when broken discloses a floury kernel. It is used chiefly in brewing and distillation, but sometimes occupies the attention of the caterer, who prepares a most nutritive tea from it by infusing a certain quantity in boiling water. The following preparations are very highly esteemed :
Malt Wine. — (1) Mash 2 pecks of Malt together with 4galls. of water, and boil it for forty-five minutes with 6oz. of hops to make a strong sweet-wort. The first wort only must be used for making the wine. Boil 121b. of sugar in 4galls. of water for about thirty minutes. Skim it well, and pour it into a tub to cool ; when lukewarm, add lgall. of the sweet-wort, of which the fermentation should have commenced. Let it remain for three days, put it into a cask, filling this up constantly until the fermentation has completely ceased. Take out sufficient to make room for 21b. of chopped raisins, 8oz. of brown sugar candy, 2oz. of bitter almonds, and Joz. of isinglass. Put the bung in the cask, but only very lightly, as the addition of the raisins, &c., veiy often causes a second fermentation. Should this occur, add 1 pint of brandy, and bung down securely. It should remain for two years at least before being used.
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Imitation Malmsey Wine