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English Cherry Wine

From The vine (1855).

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A historical recipe

The vine, by Richard H. (Richard Harvey) Phelps (1855).

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 3 ingredients

  1. three quarts of the juice
  2. one quart of water
  3. three pounds of sugar

Method

  1. Let the cherries be well ripened, mash them with a pounder, or with the hands in a cloth, and to three quarts of the juice, add one quart of water and about three pounds of sugar.
  2. It is fermented, and improves by age like other kinds, and makes a strong, brisk wine.

Plating

Source not stated by archive.org
Credit

From The vine (1855), printed page 76, digitised by the Internet Archive: https://archive.org/details/CUbiodiversity1219648

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.