Catawba Grape Wine
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States
This recipe is known as American, but other nations also prepare similar recipes.
Credit
From Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Digitised by Project Gutenberg, eBook #42450 (https://www.gutenberg.org/ebooks/42450). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients 1 ingredient
Method
- Mash ripe grapes to a pulp, and let them stand twenty-four hours.
- Then squeeze through a cloth, and add two pounds of sugar to each gallon of pure juice.
- Put in a cask, leave the bung out, and put coarse muslin over the hole to admit the air.
- Let it stand six weeks, or till fermentation ceases.
- Then close the mouth of the cask and let the wine stand several months, after which it may be drawn off.--Mrs.
- R.
- D.
Plating
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