Take four gallons of damsons, pour over four gallons of
boiling wTater in a tub or other convenient vessel. Let this
stand four or five days, stirring it well every day, then strain
and to each gallon of juice add three and one-half pounds
of granulated sugar. Dissolve the sugar, and put all into a
cask. Good in twelve months, when bottle and seal.
316 The New Kentucky Home Cool: Book,
RHUBARB WINE (SPARKLING).
Cut five pounds of rhubarb into short pieces as for tarts,
and pour on them one gallon of -water. Let this stand five
days, stirring each day, then strain off, and to the liquor
add four pounds of granulated sugar. "When this is dis-
solved, put it into the cask with one lemon and one penny-
worth of isinglass. This will be ready to bottle in six
months.
ELDERBERRY WINE.
Press the juice from the ripe berries, and add a gallon and
a half of water✪ Currant Wine to each gallon of juice; to each gallon of
this add three pounds of sugar, and a pint of brandy to
every five gallons. Put it into a cask, and bung it loosely.
Let it stand six or eight days to ferment, and then close
the bung tight. At the end of six months, draw off a quart
of it, and stir into it the whites of eggs well whipped, allow-
ing two eggs to each gallon, and a little dissolved isinglass.
Pour it back into the cask, mix it well, and let it stand two
weeks longer. Bottle, and seal.
GINGER WINE.
Bruise six pounds of root-ginger, mix with it five gallons
of water, and boil half an hour; add fifteen pounds of brown
sugar, and boil until well dissolved. Cool, strain, and put
it into a cask with eight sliced lemons, one quart of best
brandy, and a little yeast✪ Ginger Wine. When through fermenting, close
the bung, and let it remain undisturbed three months; then
bottle it.
RAISIN WINE.
Seed and chop fine two pounds of raisins, add one pounc
of granulated sugar, all the juice and half the grated peei
of one lemon, and two gallons of boiling water✪ Raisin Wine. Put all
into a stone jar, stir every day for a week, strain, and bot-
tle. « It will be fit for use in ten days. R. K. B.
The New Kentucky Home Cook Book. 317
CHERRY WINE.
Put four gallons of ripe cherries into a wooden or stone
vessel. Pour over them four gallons of boiling water. Let
them stand four or five days. Mash, and stir every day.
Then strain, and to each gallon of juice add three pounds
of granulated sugar✪ Cherry Wine. Let the sugar dissolve, and pour all
into a cask, leaving the hung loose until through fermenta-
tion, then tighten. This will be good in a year. The flavor
of the kernels is much liked by many in either damson or
cherry wines; to give this, break one-eighth of the stones
and infuse into the fruit. A great addition.
APPLE WINE.
To a gallon of new cider add a pound and a half of sugar,
a quarter of a pound of raisins, and half of a lemon✪ Apple Wine. Put
into a cask as soon as the sugar is dissolved. This will be
fit for use in two months.
BLACKBERRY CORDIAL.
Cover the berries with whisky, let them stand all night,
strain, and add four pounds of sugar to one gallon of juice.
Season with cloves, allspice, and cinnamon tied in a thin
cloth and dropped in. Set away for several weeks.
Mrs. Dr. J. T. Strode.
BLACKBERRY CORDIAL. ✪ Blackberry Cordial
Page 161 · 7 recipe records on this page
Presented as published in 1884. 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
Take four gallons of damsons, pour over four gallons of boiling water in a tub or other convenient vessel. Let this stand four or five days, stirring it well every day, then strain and to each gallon of juice add three and one-half pounds of granulated sugar. Dissolve the sugar, and put all into a cask. Good in twelve months, when bottle and seal.
316 The New Kentucky Home Cook Book,
RHUBARB WINE (SPARKLING).
Cut five pounds of rhubarb into short pieces as for tarts, and pour on them one gallon of -water. Let this stand five days, stirring each day, then strain off, and to the liquor add four pounds of granulated sugar. "When this is dissolved, put it into the cask with one lemon and one pennyworth of isinglass. This will be ready to bottle in six months.
ELDERBERRY WINE.
Press the juice from the ripe berries, and add a gallon and a half of water to each gallon of juice; to each gallon of this add three pounds of sugar, and a pint of brandy to every five gallons. Put it into a cask, and bung it loosely. Let it stand six or eight days to ferment, and then close the bung tight. At the end of six months, draw off a quart of it, and stir into it the whites of eggs well whipped, allowing two eggs to each gallon, and a little dissolved isinglass. Pour it back into the cask, mix it well, and let it stand two weeks longer. Bottle, and seal.
GINGER WINE.
Bruise six pounds of root-ginger, mix with it five gallons of water, and boil half an hour; add fifteen pounds of brown sugar, and boil until well dissolved. Cool, strain, and put it into a cask with eight sliced lemons, one quart of best brandy, and a little yeast. When through fermenting, close the bung, and let it remain undisturbed three months; then bottle it.
RAISIN WINE.
Seed and chop fine two pounds of raisins, add one pound of granulated sugar, all the juice and half the grated peel of one lemon, and two gallons of boiling water. Put all into a stone jar, stir every day for a week, strain, and bottle. « It will be fit for use in ten days. R. K. B.
The New Kentucky Home Cook Book. 317
CHERRY WINE.
Put four gallons of ripe cherries into a wooden or stone vessel. Pour over them four gallons of boiling water. Let them stand four or five days. Mash, and stir every day. Then strain, and to each gallon of juice add three pounds of granulated sugar. Let the sugar dissolve, and pour all into a cask, leaving the hung loose until through fermentation, then tighten. This will be good in a year. The flavor of the kernels is much liked by many in either damson or cherry wines; to give this, break one-eighth of the stones and infuse into the fruit. A great addition.
APPLE WINE.
To a gallon of new cider add a pound and a half of sugar, a quarter of a pound of raisins, and half of a lemon. Put into a cask as soon as the sugar is dissolved. This will be fit for use in two months.
BLACKBERRY CORDIAL.
Cover the berries with whisky, let them stand all night, strain, and add four pounds of sugar to one gallon of juice. Season with cloves, allspice, and cinnamon tied in a thin cloth and dropped in. Set away for several weeks.
Mrs. Dr. J. T. Strode.
BLACKBERRY CORDIAL.
Records on this page
Currant WineElderberry WineGinger WineRaisin WineCherry WineApple WineBlackberry Cordial