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Penelope Pemberton cookbook, Dec. 19, 1716
Page 220
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Smyrna Currant Wine To every gallon of water put 2 1/2 lb of brown sugar boil & scum it having fin'd it with whites of eggs when near cold put on some barm & let it stand in the tub seven or eight days stirring it every day then to every gallon of liquor put 1 1/2 of Smyrna currants that have been out in a tub with a garden spade or chopping knife put them into the barrel & turn the wine upon them having ready some isinglass that has been steep'd in some of the liquor put it in and keep the barrel open 6 or 8 weeks stirring it every day you may add Brandy when you make it up the best time to make it is in March and bottle it at Christmas it is best made in large quantities, You may make a second sort by boiling 1 pound or more of sugar to the gallon of water working it a few days; and put it into the cask to the currants & let it stand
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Smyrna Currant Wine To every gallon of water put 2 1/2 lb of brown sugar boil & scum it having fin'd it with whites of eggs when near cold put on some barm & let it stand in the tub seven or eight days stirring it every day then to every gallon of liquor put 1 1/2 of Smyrna currants that have been out in a tub with a garden spade or chopping knife put them into the barrel & turn the wine upon them having ready some isinglass that has been steep'd in some of the liquor put it in and keep the barrel open 6 or 8 weeks stirring it every day you may add Brandy when you make it up the best time to make it is in March and bottle it at Christmas it is best made in large quantities, You may make a second sort by boiling 1 pound or more of sugar to the gallon of water working it a few days; and put it into the cask to the currants & let it stand
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