Raisin Wine

Procure a large quantity of fresh Malaga raisins, and let them be put into a hogshead filled up with clear spring water.

Keep stirring it twice a day for a fortnight when it must be pressed, and let run into another vessel.

Then take a large slice of toasted bread, hot from the fire, rub it over with the best yeast, and let it continue to work for twenty-four hours.

Then draw it into another vessel, where it must stand another fortnight, when you must stop it, and it may be bottled for use at the expiration of a week.

from

The Farmer’s Wife
or, the Complete Country Housewife
London, c. 1780

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