Currant Wine
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
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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
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- Put three pounds of brown sugar to every squeezed gallon of currants.
- Add a gallon of water, or two, if juice is scarce.
- It is better to put it in an old wine-cask and let it stand a year before you draw it off.--Mrs.
- Gen.
- R.
- E.
- Lee.
- [Copied from a recipe in her own handwriting.]