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Margaret Dyson Holland cookbook, 1834
Page 7
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Currant Wine. (12). 7. Take five Stones of currants half red and half white, bruise them well with your hands, put them in a tub with Nine gallons of water, let them be stirred three or four times a day, then strain them through a hair Sieve, take 5 quarts of raspberries, bruise and strain them, put the juice to your liquor with 40 pounds of lump Sugar. Let it stand two days, then run it through a sieve and put it into a cask, but do not make the bung fast the first two days, let it stand a year then run it through a jelly bag, put to it two bottles and a half of Brandy, then bottle it and be sure to cork it Safe.
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Currant Wine. (12). 7. Take five Stones of currants half red and half white, bruise them well with your hands, put them in a tub with Nine gallons of water, let them be stirred three or four times a day, then strain them through a hair Sieve, take 5 quarts of raspberries, bruise and strain them, put the juice to your liquor with 40 pounds of lump Sugar. Let it stand two days, then run it through a sieve and put it into a cask, but do not make the bung fast the first two days, let it stand a year then run it through a jelly bag, put to it two bottles and a half of Brandy, then bottle it and be sure to cork it Safe.
Szathmary Culinary Manuscripts and Cookbooks
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