1922 Old Time Recipes Liquors Shrubs(4th edition) by Helen S Wright

H^i^me JWsae mLinm SHERRY WINE

To five gallons prepared cider add one quart spirits, three-quarters of a pound of raisins, three quarts good sherry, and a few drops oil bitter almonds (dissolved in alco- hol). Let it stand ten days, and draw it off carefully. Fine it down, and again rack it into another cask. LONDON SHERRY WINE Twelve pounds chopped raisins, three gal- lons soft water, one pound sugar, one-half ounce white tartar, two quarts cider. Let them stand together in a close vessel one month; stir frequently. Then add one quart of spirits, one-quarter pound wild cherries bruised. Let them stand one month longer and fine with isinglass. TO MAKE SHRUB Take two quarts of brandy, and put it in a large bottle, adding to it the juice of five lemons, the peels of two, and one-half a nut- meg. Stop it up and let it stand three days, and add to it three pints of white wine, one and one-half pounds of sugar. Mix it, strain it twice through a flannel, and bottle it up. It is a pretty wine, and a cordial. 102

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