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RAISIN WINE, No 2

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







Take two pounds of raisins, seeded and chopped, one pound of white loaf
sugar, and one lemon. Put all into a stone jar, pour six quarts of
boiling water over all and stir every day for a week. Then strain and
bottle. Ready for use in ten or twelve days.











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