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Penelope Pemberton cookbook, Dec. 19, 1716
Page 185
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Birch Wine sistr D Tap ye birch trees ye later end of febar or ye begining of march Let not ye sap be above 3 or 4 days at ye most ingathering clarifie it with ye whits of eggs beaten & for evary gallon of sap yu must alowe 2 pound of good pwoer suger & boyle it an ouer more stil scoming it as it rises & when it hath boyld one oure & halfe in all rune it through a straner & let it stand tel it be quite cold yn cler it of ye dregs: & put some good newe Ale barme to it as yu wold for so much wort & let it work 2 or 3 days as yu do ale stiring it 2 or 3 times a day yn tun it up but be sure to smoke yr caske with brimstone before yu put ye licker into it when it hath don venting stop it up close & let it stand 12 munths before yu botle it: but yu must besur when yu tun it to put halfe a pound of rasons pickt stond & cut a litle in to every gallon of licker so stop it close yu may at 12 munths end rack it into anouther cask with halfe a pound of rasons or a pound to 8 or 10 gallons of wine an ounce of iseinglass cut in peses & a pound or 2 of duble refine suger or acording as it is for sweetnes Let it stand 2 munths or 3 or tel micklemus yn let it rune through a flanel bag when yu botle it: put no suger in Let ye vessels be foll
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Birch Wine sistr D Tap ye birch trees ye later end of febar or ye begining of march Let not ye sap be above 3 or 4 days at ye most ingathering clarifie it with ye whits of eggs beaten & for evary gallon of sap yu must alowe 2 pound of good pwoer suger & boyle it an ouer more stil scoming it as it rises & when it hath boyld one oure & halfe in all rune it through a straner & let it stand tel it be quite cold yn cler it of ye dregs: & put some good newe Ale barme to it as yu wold for so much wort & let it work 2 or 3 days as yu do ale stiring it 2 or 3 times a day yn tun it up but be sure to smoke yr caske with brimstone before yu put ye licker into it when it hath don venting stop it up close & let it stand 12 munths before yu botle it: but yu must besur when yu tun it to put halfe a pound of rasons pickt stond & cut a litle in to every gallon of licker so stop it close yu may at 12 munths end rack it into anouther cask with halfe a pound of rasons or a pound to 8 or 10 gallons of wine an ounce of iseinglass cut in peses & a pound or 2 of duble refine suger or acording as it is for sweetnes Let it stand 2 munths or 3 or tel micklemus yn let it rune through a flanel bag when yu botle it: put no suger in Let ye vessels be foll
Szathmary Culinary Manuscripts and Cookbooks
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