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Red Currant Wine

Instructions

Gather the fruit dry; pick the leaves from it, and to every twenty-five pounds of currants put six quarts of water. Break the currants well, before the water is put to them; then let them stand twenty-four hours, and strain the liquor, to every quart of which put a pound of sugar and as many raspberries as you please.

Source

The Lady's Own Cookery Book (1844).

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