CHILLI WINE
From 1922:
Six cupfuls white sugar, eight cupfuls water, one ounce chillies. Boil well for 20 minutes then add 1 ½ dessertspoonfuls tartaric acid and two dessertspoonfuls cream of tartar. Then boil for another five or ten minutes, and stand off the fire; add one bottle essence of lemon. When cold, strain and bottle.
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