Raisin Wine, No. 2
- 2 pounds of raisins, seeded and chopped
- 1 pound of white loaf sugar
- 1 lemon
- 6 quarts of boiling water
Put raisins, sugar, and lemon into a stone jar, pour boiling water over all and stir every day for a week. Then strain and bottle. Ready for use in ten or twelve days.
The International Jewish Cook Book (1919).
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