Currant Wine
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
No ratings yet
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
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Mash the currants well and strain through a linen towel.
- Add a gallon of water to every gallon of juice.
- Allow three pounds sugar to every gallon of the mixture.
- Put in a cask and cork loosely till fermentation is over.
- Bottle in September.--Mrs.
- Dr.
- S.
Plating
Cookware for this recipe
-
Sieve