Raspberry Wine
Ingredients
Directions
Mash raspberries with a wooden spoon and cover with cold water.
Strain the liquid the next day and press the fruit.
Dissolve ¾ pound of sugar in some of the liquid.
Put the mixture in a cask and stir daily.
Bung the cask when fermentation is over and bottle in three months.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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