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Penelope Pemberton cookbook, Dec. 19, 1716
Page 176
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To Make goosebary Wine Take goose baris scarse foll ripe & a quantety of red ons to make ye coller like canary bruse ym well with yr hand yn put ym in a stand Let ym stand 3 days stire ym 5 or 6 times a day squese ym through a prity corse canvis yn put a litle spring water to yr scins & seeds to wash out whot iuse yu can from ym & squese it through ye canvis when don take 2 pound & halfe of good powder suger to evary wine galon of iuse stir ym well together yn tune it into a runelet yt will iust hold it Let it stand tel ye begining of Aprel yn rack it into an outhe runelet & put in an ounce of iseing glass cut in small peeses & halfe a pound of lofe suger or more if it wants ye runelet must but iust hold it stop it close & let it stand tel yt time 12 munth it was maid: yn botle it with a lumpe of duble refine suger cork it fast it is best when 3 years old: ys wine will be very good & clere if yu rack it not but must not be tapt of 12 munths ceep it stopt close yu must louck at it at first if it work let it have vent when stop close To make ellder wine Take 24 pound of maligo rasons pick & chop ym & put ym in a mug put to ym 20 quarts of spring water: stire ym onse a day for 9 or 10 days yn strane it of & put it into a vessel yt will but iust hold it yn ad to it 2
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To Make goosebary Wine Take goose baris scarse foll ripe & a quantety of red ons to make ye coller like canary bruse ym well with yr hand yn put ym in a stand Let ym stand 3 days stire ym 5 or 6 times a day squese ym through a prity corse canvis yn put a litle spring water to yr scins & seeds to wash out whot iuse yu can from ym & squese it through ye canvis when don take 2 pound & halfe of good powder suger to evary wine galon of iuse stir ym well together yn tune it into a runelet yt will iust hold it Let it stand tel ye begining of Aprel yn rack it into an outhe runelet & put in an ounce of iseing glass cut in small peeses & halfe a pound of lofe suger or more if it wants ye runelet must but iust hold it stop it close & let it stand tel yt time 12 munth it was maid: yn botle it with a lumpe of duble refine suger cork it fast it is best when 3 years old: ys wine will be very good & clere if yu rack it not but must not be tapt of 12 munths ceep it stopt close yu must louck at it at first if it work let it have vent when stop close To make ellder wine Take 24 pound of maligo rasons pick & chop ym & put ym in a mug put to ym 20 quarts of spring water: stire ym onse a day for 9 or 10 days yn strane it of & put it into a vessel yt will but iust hold it yn ad to it 2
Szathmary Culinary Manuscripts and Cookbooks
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