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Currant Wine No 3

(Wines, Cordials, Liqueurs, &c.) - (The Lady's Own Cookery Book)







Put into a tub a bushel of red currants and a peck of white; squeeze

them well, and let them drain through a sieve upon twenty-eight pounds

of powdered sugar. When quite dissolved, put into the barrel, and add

three pints of raspberries, and a little brandy.











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