Mrs Beetons Drinks Recipes Revisited
Ginger Wine
To 40.1lt (72 pints) Water allow:
12.25kg (27lb) Sugar
900g (2lb) Raisins, stoned and chopped
600ml (1 pint) Brandy
340g (12oz) Ginger, bruised
9 Lemons
3 tbsp Yeast [or modern equivalent]
Boil he water, sugar, lemon rinds and bruised ginger together for 1 hour in a copper (let it previously be well scoured and beautifully clean).
Remove all of the scum as it rises and when the liquor is boiled enough, put it into a large tub or pan, as it must not remain in the copper.
When nearly cold, add the yeast, which must be thick and very fresh.
The next day, put into a dry cask with the strained lemon juice and chopped raisins.
Stir the wine every day for a fortnight.
Add the brandy, put a stopper in the cask.
In a few weeks it will be fit to bottle.
Sufficient to make 40.1lt (9 gallons) of wine.
Seasonable: The best time for making this wine is either in March or September.
Note: Wine made early in March will be fit to bottle in June.
GINGER WINE
1819. INGREDIENTS - To 9 gallons of water allow 27 lbs. of loaf sugar, 9 lemons, 12 oz. of bruised ginger, 3 tablespoonfuls of yeast, 2 lbs. of raisins stoned and chopped, 1 pint of brandy.
Mode - Boil together for 1 hour in a copper (let it previously be well scoured and beautifully clean) the water, sugar, lemon-rinds, and bruised ginger; remove every particle of scum as it rises, and when the liquor is sufficiently boiled, put it into a large tub or pan, as it must not remain in the copper. When nearly cold, add the yeast, which must be thick and very fresh, and, the next day, put all in a dry cask with the strained lemon-juice and chopped raisins. Stir the wine every day for a fortnight; then add the brandy, stop the cask down by degrees, and in a few weeks it will be fit to bottle.
Average cost, 2s. per gallon.
Sufficient to make 9 gallons of wine.
Seasonable - The best time for making this wine is either in March or September.
Note - Wine made early in March will be fit to bottle in June.
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