[Sca-cooks] non-grape period wines
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
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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