Cookery
Through the Ages
Recipes
from the Medieval to the Victorian ages.
Strawberry
Wine
Bruise
a gallon of strawberries very much, put them into a bag, and
press the juice into a vessel.
Put
to it a toast [a toasted slice of bread] rubbed on both sides
with yeast.
Let
it ferment for three days, then draw off the liquor, put it
into bottles, and cork it well.
We
have mentioned only a gallon of strawberries, but the same rule
is to be observed with regard to any greater quantity.
from
The
Farmer's Wife
or, the Complete Country Housewife
London, c. 1780
