The Accomplish'd lady's delight in preserving, physick, beautifying, and cookery containing I. the art of preserving and candying fruits & flowers ..., II. the physical cabinet, or, excellent receipts in physick and chirurgery : together with some rare beautifying waters, to adorn and add loveliness to the face and body : and also some new and excellent secrets and experiments in the art of angling, 3. the compleat cooks guide, or, directions for dressing all sorts of flesh, fowl, and fish, both in the English and French mode ...
Woolley, Hannah, fl. 1670.
Page 115
251. To make Currans-Wine.
Pick a pound of the best Currans, and put them in a deep streight-mouth'd ear∣then Pot, and pour upon them about three quarts of hot water, having first dissol∣ved therein three spoonfuls of the purest and newest Ale-yeast; stop it very close, till it begins to work, then give it vent as is necessary, and keep it warm, for about three days it will work and ferment, taste it after two days to see if it be grown to your liking, then let it run through a strainer, to leave behind all the Currans, and the Yeast, and so Bottle it up; it will be very quick and pleasant, and is admirable good to cool the Liver, and cleanse the Blood; it will be ready to drink in five or six days after it is Bottled, and you may drink it safely.
