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British Rhenish

From The cook and housewife's manual (1847).

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A historical recipe

The cook and housewife's manual, by C. I. (Christian Isobel) Johnstone (1847).

United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 2 ingredients

  1. two pounds of loaf-sugar
  2. a pint of brandy

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. To every gallon of fresh applejuice, add two pounds of loaf-sugar.
  2. Boil and skim this till quite limpid.
  3. Strain it.
  4. Ferment it as other wines ;
  5. and when the head flattens, rack it off clear, and tun it.
  6. Next season rack it off again ;
  7. add a pint of brandy to every three gallons.
  8. — Obs, This is a highly-reputed wine, but we have no actual experience of its qualities.

Plating

Cookware for this recipe

  • Saucepan
  • Slotted spoon
  • Sieve
Source public domain per archive.org metadata; unverified
Credit

From The cook and housewife's manual (1847), printed page 433, digitised by the Internet Archive: https://archive.org/details/cookandhousewif03johngoog

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.