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Currant Wine. No. 3


  • 1 bushel of red currants
  • 1 peck of white currants
  • 28 pounds of powdered sugar
  • 3 pints of raspberries
  • a little brandy


Put into a tub the red currants and white; squeeze them well, and let them drain through a sieve upon the powdered sugar. When quite dissolved, put into the barrel, and add the raspberries, and brandy.


The Lady's Own Cookery Book (1844).


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