Let it soak for an hour in cold water, to take off the earthy taste; pour that off, and wash it well; then add more water, and simmer gently until the berries are clear, with lemon-peel and spice. Add wine and sugar according to taste, and boil all up together.
When well cleansed, boil it slowly with new milk. A small quantity will be sufficient for a quart of milk, it swells so much, and when done, it should be reduced to about a pint. It requires neither sugar nor flavoring.