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White Currant Wine
Ann Peckham, of Leeds, 1767
Preparation info
- Difficulty
Easy
Appears in
Published 1932
Ingredients
- White currants
1 quart 1 quart - to every gallon of liquor
Method
- Take your currants when they are full ripe.
- Strip and break them with your hand till you break all the berries.
- To every quart of pulp, put
a quart - Mix them well together and let them stand all night in your tub.
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