[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
Johnnae
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?
More information about the Sca-cooks
mailing list