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American cookbook, ca. 1850
Page 44
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44 Elder Flower Wine Boil eighteen pounds of Loaf Sugar, in six gallons of Water, pour it upon six pounds of Sultana Raisins, and the Juice and Peel of twelve Lemons, when near cold put to it a quarter of a peck of Elder Flowers clean pich'd from the Stalks, and a little new yeast, work it three Days stirring it every Day...NB Keep it in the Cask six Months then Bottle it. Strawberry Wine Boil your Water and let it stand to be cold, bruise your Fruit, and to a quart of Fruit, put a quart of Water, let it stand a Day and a Night, then [scum?] it through a Sieve, and to every Gallon of Liquor put three pounds and half of raw Sugar, stir the Liquor till dissolved, let it stand two Days, and take off the scum, but keep part of the Sugar to put into the Cask when tunned - when it has done working stop it up..it will be fit for bottling in two or three Months..Take out the bung two or three Hours before your Tap it..One pint of Brandy to ten gallons
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44 Elder Flower Wine Boil eighteen pounds of Loaf Sugar, in six gallons of Water, pour it upon six pounds of Sultana Raisins, and the Juice and Peel of twelve Lemons, when near cold put to it a quarter of a peck of Elder Flowers clean pich'd from the Stalks, and a little new yeast, work it three Days stirring it every Day...NB Keep it in the Cask six Months then Bottle it. Strawberry Wine Boil your Water and let it stand to be cold, bruise your Fruit, and to a quart of Fruit, put a quart of Water, let it stand a Day and a Night, then [scum?] it through a Sieve, and to every Gallon of Liquor put three pounds and half of raw Sugar, stir the Liquor till dissolved, let it stand two Days, and take off the scum, but keep part of the Sugar to put into the Cask when tunned - when it has done working stop it up..it will be fit for bottling in two or three Months..Take out the bung two or three Hours before your Tap it..One pint of Brandy to ten gallons
Szathmary Culinary Manuscripts and Cookbooks
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