Transcribe
Translate
Penelope Pemberton cookbook, Dec. 19, 1716
Page 175
More information
digital collection
archival collection guide
transcription tips
tunedish one ye runelet & let it rune into ye tundish with ye flanel in: yn set it where yu wold have it & let it stand 14 or 15 days longer yn botle it of & put a lump of suger in avary botle: this racate hath rather too litle suger in it: yu may put in more when yu rack it of it yu think it wants: if yu can not let it rune out of one runlit into an outher let it rune through a flanell into a pot yn tun it quick up & stop it close To Make white coron wine Take foll ripe white corons strip ym of ye stolks & put ym into a mug & bruse ym with yr hands tel none be left whole when don let ye juse rune through a hare sive crosh ym with yr hand to get all out & to evary quart of iuse take a quart of springe water & boyle it tel it be halfe wasted put it to ye iuse of corons when it is cold & for avary galon of licker put in 3 pound of powder suger yn put ym in a pot stir it 2 or 3 times a day tel a thick mud rises one ye top yn take it of yn tun it into ye cask stop it close & let it stand tel ester yn rack it of into an outher caske with halfe an ounce of iseingglas cut Let it stand a forthnight longer yn botle with a lump of suger yu may make red coron wine ye same way only ad a fewe rasbaris to it
Saving...
prev
next
tunedish one ye runelet & let it rune into ye tundish with ye flanel in: yn set it where yu wold have it & let it stand 14 or 15 days longer yn botle it of & put a lump of suger in avary botle: this racate hath rather too litle suger in it: yu may put in more when yu rack it of it yu think it wants: if yu can not let it rune out of one runlit into an outher let it rune through a flanell into a pot yn tun it quick up & stop it close To Make white coron wine Take foll ripe white corons strip ym of ye stolks & put ym into a mug & bruse ym with yr hands tel none be left whole when don let ye juse rune through a hare sive crosh ym with yr hand to get all out & to evary quart of iuse take a quart of springe water & boyle it tel it be halfe wasted put it to ye iuse of corons when it is cold & for avary galon of licker put in 3 pound of powder suger yn put ym in a pot stir it 2 or 3 times a day tel a thick mud rises one ye top yn take it of yn tun it into ye cask stop it close & let it stand tel ester yn rack it of into an outher caske with halfe an ounce of iseingglas cut Let it stand a forthnight longer yn botle with a lump of suger yu may make red coron wine ye same way only ad a fewe rasbaris to it
Szathmary Culinary Manuscripts and Cookbooks
sidebar
