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Winemaker's recipes, New York, 1810
Page 3
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To Make currant Wine Gather your currants on a fine day day when the fruit is full ripe strip them put them in a large pan and bruise them with a wooden [pes?] pestle till thay are all bruised let them stand in a pan or tub twenty four hou[r?]s to ferment then run it through a hair sive and don't let your hand touch your liquor To every gallon of this liquor put two pounds and a half of white sugar st. it well together and put it into your vessel To every six gallons put in a quart of brandy and let it stand six weeks if it is fine bottle it if it is not draw it off as clear as you can into another vessel or large bottles and in A fortnight bottle it in small bottles Guyart F F Guy
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To Make currant Wine Gather your currants on a fine day day when the fruit is full ripe strip them put them in a large pan and bruise them with a wooden [pes?] pestle till thay are all bruised let them stand in a pan or tub twenty four hou[r?]s to ferment then run it through a hair sive and don't let your hand touch your liquor To every gallon of this liquor put two pounds and a half of white sugar st. it well together and put it into your vessel To every six gallons put in a quart of brandy and let it stand six weeks if it is fine bottle it if it is not draw it off as clear as you can into another vessel or large bottles and in A fortnight bottle it in small bottles Guyart F F Guy
Szathmary Culinary Manuscripts and Cookbooks
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