A GOOD COOKING WINE
From 1912:
Mix with new cider from the press as much honey as will support an egg.
Boil gently for fifteen minutes in an enamelled or porcelain kettle.
Never in iron, brass, tin, or copper.
Skim it well and let it cool.
Then pour it into a cask.
In six months it will be ready to bottle, and you will have a really excellent cooking wine.
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