[Sca-cooks] non-grape period wines

Johnna Holloway johnnae at mac.com
Wed Oct 14 16:40:18 PDT 2009

The London art of cookery, and housekeeper's complete assistant

  By John Farley

Quince Wine.

TAKE twenty large quinces, gathered when they be dry and full ripe.  
Wipe them clean with a coarfe cloth, and grate them with a large grate  
or rafp as near the cores as you can; but do not touch the cores. Boil  
a gallon of fpring-water, throw in your quinces, and let them boil  
foftly about a quarter of an hour. Then strain them well into an  
earthen pan on two pounds of double-refined fugar. Pare the peel off  
two large lemons, throw them in, and fqueeze the juice through a  
fieve. Stir it about till it be very cool, and then toaft a thin bit  
of bread very brown, rub a little yeft on it, and let the whole ftand  
clofe covered twenty-four hours. Then take out the toaft and lemon,  
put the wine in a cafk, keep it three months, and then bottle it. If  
you make a twenty gallon cafk, let it ftand fix months before you  
bottle it; and remember, when you ftrain your quinces, to wring them  
hard in a coarfe cloth."

It's up on Google Books in the  Edition: 4 - 1787. page 364


On Oct 14, 2009, at 7:11 PM, Mark S. Harris wrote:

> Can someone post the recipe for this quince wine from this "Farley's  
> Art of London Cookery"? When was this printed?

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