Strawberry 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. Its words name: home canning or sealing in jars. Check current food-safety guidance before following this.
United States
Known as an American recipe, with similar versions prepared across other nations.
- Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
Ingredients 1 ingredient
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
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- Mash the berries and add to each gallon of fruit a half-gallon boiling water.
- Let it stand twenty-four hours, then strain and add three pounds brown sugar to each gallon juice.
- Let it stand thirty-six hours, skimming the impurities that rise to the top.
- Put in a cask, reserving some to add as it escapes from the cask.
- Fill each morning.
- Cork and seal tightly after the fermentation is over.--Mrs.
- E.
Plating
Cookware for this recipe
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Saucepan
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Sieve