Mrs Beetons Drinks Recipes Revisited
Lemon Wine
To 20.45lt (36 pints) of Water allow:
7.26kg (16lb) Sugar
50 Lemons, pulp only
25 Lemons, rind only
1 bottle Brandy
15g (˝oz) Isinglass
Peel and slice the lemons, but use only the rind of 25 of them and put them into the cold water.
Let it stand 8 or 9 days, squeezing the lemons well every day.
Strain the water off and put it into a cask with the sugar.
Let it work some time and when it has ceased working, put in the isinglass.
Stop the cask down.
In about six months put in the brandy and bottle the wine off.
Seasonable: The best time to make this is in January or February, when lemons are best and cheapest.
[No yeast is mentioned in this recipe, but a modern one should most likely be added.]
LEMON WINE
1823. INGREDIENTS - To 4-1/2 gallons of water allow the pulp of 50 lemons, the rind of 25, 16 lbs. of loaf sugar, 1/2 oz. of isinglass, 1 bottle of brandy.
Mode - Peel and slice the lemons, but use only the rind of 25 of them, and put them into the cold water. Let it stand 8 or 9 days, squeezing the lemons well every day; then strain the water off and put it into a cask with the sugar. Let it work some time, and when it has ceased working, put in the isinglass. Stop the cask down; in about six months put in the brandy and bottle the wine off.
Seasonable - The best time to make this is in January or February, when lemons are best and cheapest.
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