Recipe Manuscript

Rasberry Wine Pure

Name: Rasberry Wine Pure
Prep time: PTPT15M
Cook time: PTPT0M
Yield: 20
Cuisine: European
Ingredients: 1.2 kg fresh raspberries (per 4 liters wine; approximately 300g raspberries per 1 liter); 375 g granulated sugar (per 1 liter of raspberries); Optional: Active wine yeast (if fermentation does not start naturally; not mentioned in the original but sometimes used in modern versions); Clean water as needed (if dilution is required, not stated in the original)

1687

From the treasured pages of Receipt book

Unknown Author

Renaissance (1400 - 1700)European Beginner Drink

Original Recipe • 1687

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Rasberry Wine Pure

"Take to every Gallon of Rasps a pound and halfe of sugar beaten bruise the Rasps and sugar togather let it stand 24. hours then let it run through a Jolly Bagg, then let it stand 10. days in a close vessell, and then bottle it."

Note on the Original Text

The recipe is written in the succinct, pragmatic style of 17th-century household manuscripts, with instructions relying on prior culinary knowledge rather than detailed step-by-step guidance. Spelling is phonetic and idiosyncratic ('Rasps' for raspberries, 'Jolly Bagg' for jelly bag), reflecting the lack of standardized English spelling at the time. Measurements use 'gallons' and 'pound and halfe,' which equate (given the era's measurements) to roughly 4.5 liters and about 680 grams, respectively. There is no mention of added yeast or water—either spontaneous fermentation was assumed, or water was not necessary due to the fruit's juiciness and sugar content.

Modern Kitchen Interpretation

Recipe's Origin

Receipt book - Click to view recipe in book

Title

Receipt book (1687)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1687

Publisher

Unknown

Background

A charming culinary manuscript from the late 17th century, brimming with recipes that blend hearty tradition and a dash of Restoration-era flair. Perfect for those seeking a taste of historic feasts and flavorful ingenuity.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This raspberry wine recipe originates from the late 17th century, roughly between 1679 and 1694, a period when home fermentation and country wines were beloved traditions across Britain. During this time, women ran busy, well-organized kitchens and were often responsible for preserving summer fruits through jellies, jams, and homemade wines. Raspberry wine was seen as both a delicacy and a medicinal cordial—consumed for pleasure and also for its perceived health benefits in an era long before mass-produced wine.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The original cook would use large wooden bowls or earthenware crocks to macerate the raspberries and sugar. For straining, a 'jelly bag'—a fine, sturdy cloth tied to a frame or hung from a hook—was essential to clarify the juice. Fermentation was managed in stoneware jars or glass bottles with fabric or bladder coverings, often secured with string to keep out dust and insects. Bottling was done by hand into glass bottles sealed with natural cork or wax.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

0 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

2.6 lbs fresh raspberries (per 1 gallon wine; approximately 0.66 lbs raspberries per 1 quart)
13 oz granulated sugar (per 1 quart of raspberries)
Optional: Active wine yeast (if fermentation does not start naturally; not mentioned in the original but sometimes used in modern versions)
Clean water as needed (if dilution is required, not stated in the original)

Instructions

Begin by measuring out fresh raspberries—approximately 2.6 lbs per 1 gallon of wine you wish to make.
For each quart of raspberries, add 13 oz of granulated sugar.
Lightly crush the raspberries together with the sugar in a large bowl or container.
Cover and let this mixture rest at room temperature for 24 hours to allow the juices to draw out.
After 24 hours, strain the mixture through a fine mesh bag or cheesecloth to collect the juice—this is your raspberry must.
Transfer the liquid into a clean, airtight fermentation vessel (such as a demijohn or carboy).
Seal and let it stand in a cool spot for 10 days to ferment gently.
When fermentation slows, carefully bottle your homemade raspberry wine.
Keep the bottles sealed and stored in a cool, dark place.

Estimated Calories

110 per serving

Cooking Estimates

You’ll need about 15 minutes to prepare the raspberries with sugar and crush them. There is no cooking, but you’ll let the fruit and sugar sit for a day to draw out juice before fermenting for several days. Each serving contains roughly 110 calories, based on most homemade fruit wine estimates. This recipe makes about 4 liters, enough for 20 small (200 ml) servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.