Fill a small barrel with
*Raisin wine had been made for a long time in Russia and elsewhere. With the addition of treacle and barm, this was called raisin mead in eighteenth-century Russia. By the mid nineteenth century, recipes for both raisin mead (with treacle) and raisin wine (without treacle) were appearing in Russian cookbooks. One advantage of raisin wine was that it could be made anywhere at any season, which was one of the reasons why it was commonly used during Passover by the Jews of Eastern Europe.
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