Currant Wine

[ Currant Wine ] Anthony Allaire

Contributors
Contributor Role
Compiler
Contributor Name
Anthony Allaire

Date: The manuscript is dated 1780-1795. | 1780/01/01 to 1795/12/31

Publication Format
Manuscript

Type
Drink

Ingredients
currant juice
sugar
water
shavings of green beech
brandy

Source: Anthony Allaire. Diary and Order Book.
Institution: New Brunswick Museum Archives and Research Library | Source Origin: Beverley Robinson Papers | Sublocation: Anthony Allaire. Diary and Order Book. | Reference: S 37A F 19

Description

This recipe has been added to the middle of the manuscript, at page 54. Image courtesy of New Brunswick Museum Archives and Research Library.


Images
Transcription

Currant Wine

To ten Gallons, thirty pints Juice

thirty lb Sugar, as much water

as will fill the Vessel after the 

Juice and Sugar is in to Ten

Gal One quart of Brandy.

To fine it down-

Take shavings of green beech having

first taken of all the rind, boil it

an hour in water, to extract their 

rankness, aftewards drie them in

the Sun, or in an oven, A bushel of

these serve for a tun of Wine.

These put the liquor in a gentle

working, and purify it in twenty 

four Hours, they also give it an

agreeable flavour.

___

 

Annotations
tun
Defined by the OED as "A large cask or barrel, usually for liquids."