Pre-Pasteur Recipes

Take white currants when quite ripe, pick them off the stalks, and bruise them. Strain out the juice through a cloth, and to two quarts of the juice put two pounds of loaf sugar; when it is dissolved, add one gallon of rum, then strain through a flannel bag that will keep in the jelly, and it will run off …

The best method of making these wines is to put in the pips dry, when the fermentation of the wine has subsided. This method is preferred for two reasons: first, it may be performed at any time of the year when lemons are cheapest, and when other wine is making; second, all waste of the pips is avoided. Being light, …

To three gallons of water put seven pounds of sugar; stir it well together, and beat the whites of ten eggs very well, and mix with the liquor, and make it boil as fast as possible. Skim it well, and let it continue boiling two hours; then strain it through a hair sieve, and set it a cooling, and when …

Take five gallons of ale, and a large cock, the older the better. Parboil the cock, flay him, and stamp him in a stone mortar till his bones are broken (you must craw and gut him when you flay him), then put the cock into one quart of sack, and put to it one and one-half pounds of raisins and …

Three quarts blossoms, four quarts boiling water; let stand three days. Drain, and to the flower heads add three more quarts of water and peel of one lemon. Boil fifteen minutes, drain, and add to other juice. TO every quart, add one pound of sugar; ferment with one cup of yeast. Keep in warm room three weeks, then bottle.

To five gallons of water put twelve and one-half pounds of sugar, and the whites of six eggs well beaten. Set it over the fire, and let it boil gently near an hour; skim it clean and put it in a tub, and when it is near cold, then put into the vessel you keep it in about half a …

Take twelve pounds of Malaga raisins, pick them and chop them very small, put them in a tub, and to each pound one-half pint of water. Let them steep ten or eleven days, stirring it twice every day; you must keep it covered close all the while. Then strain it off, and put it into a vessel, and about one-quarter …

Let the new cider from sour apples (ripe, sound fruit preferred) ferment from one to three weeks, as the weather is warm or cool. When it has attained to a lively fermentation, add to each gallon, according to its acidity, from one-half pound to two pounds of white crushed sugar, and let the whole ferment until it possesses precisely the …

To each gallon of cold water, put one pound common sugar, one-half ounce tartaric acid, one tablespoonful of yeast. Shake well, make in the evening, and it will be fit for use next day. Make in a keg a few gallons at a time, leaving a few quarts to make into next time, not using yeast again until keg needs …

To one pound of sugar, add one-half ounce of tartaric acid, two tablespoonfuls of good yeast. Dissolve the sugar in one quart of warm water; put all in a gallon jug, shake it well, fill the jug with pure cold water, let it stand uncorked twelve hours, and it is fit for use.