Cookery
Through the Ages
Recipes
from the Medieval to the Victorian ages.
English
Mountain Wine
To
each gallon of water, put five pounds of raisins, with the stalks
pulled clean off.
When
they have been steeped a fortnight, let the liquor be squeezed
into a barrel that has been well aired with brimstone burnt
in a rag.
When
it has done working, let it be stopped close up, and in a month
it will be ready to be bottled up for the use of the family.
from
The
Farmer's Wife
or, the Complete Country Housewife
London, c. 1780
