Saturday, June 11, 2011

Ginger Wine

Every day cookbook circa 1887

One-half pound cinnamon bark, four ounces of pimento, two ounces of mace, three-quarters ounce of capsicum, three-quarters pound of ginger root, five gallons of alcohol; Macerate and strain or filter, after standing fifteen day. now make a syrup, thirty pounds of white sugar, half a pound of tartaric acid, one and a half pounds of cream of tartar, dissolved with warm water, clarify with whites of two eggs, and add soft water to make forty gallons.
Color with cochineal and let stand six months before use.

This is a direct copy from the book. If you are ambitious enough to make it let us know how it turns out.

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