Cookery
Through the Ages
Recipes
from the Medieval to the Victorian ages.
Raisin
Wine
Procure
a large quantity of fresh Malaga raisins, and let them be put
into a hogshead filled up with clear spring water.
Keep
stirring it twice a day for a fortnight when it must be pressed,
and let run into another vessel.
Then
take a large slice of toasted bread, hot from the fire, rub
it over with the best yeast, and let it continue to work for
twenty-four hours.
Then
draw it into another vessel, where it must stand another fortnight,
when you must stop it, and it may be bottled for use at the
expiration of a week.
from
The
Farmer's Wife
or, the Complete Country Housewife
London, c. 1780
