In response to The Daily Post’s weekly photo challenge: “Off-Season.”
Recipe for Making Muscadine Wine published in the Athens Herald, Athens, Georgia, 1853:
To one gallon of Muscadine juice, add three pounds of good sugar and a half pint of water. Let it remain open until done fermenting, then strain and cork it up. It will be ready for use in a month or two.
Thank you! I found it at the Library of Congress website, free database of historical newspapers.
I love the recipe as an accent to the photo.
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