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RAISIN WINE, No 1

(Passover Dishes) - (The International Jewish Cook Book)







To two pounds of raisins (cut in half if desired), add three quarts of
cold water. Either place the mixture on a corner of the range and let it
simmer for two or three days or boil it until one-third of the water has
evaporated. A few tablespoons of sugar and a handful of stick cinnamon
can be added if additional sweetness and flavoring are wished. When cold
strain through a fine cloth. The strength of the wine depends largely
upon the quality of the raisins.











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