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English recipe and housebook, 1689-1732
Page 17
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4 days then take of the yest and [ton?] it up and in 3 months bottell it up To make renesh wine boyle half a peck of clarry cot small in to 16 quarts of watter and 24 quarts gusberes well groun not ripe let them boyle tell all be brooken then let them stand a day then dran them and to 20 quarts put 12 pound of sugger let it stand tell consumd then put in your yest and let it stand 2 days then take ot your yest and ton it and in 3 months bottell it To make damsens wine brus a peck and a haf of damsons in a ethen pot and put to them 20 quarts of boyling water cover them close let them stand a day then strane them put in a quart of brandy to every quart of wine but in 3 quarters of sugger work it as your other wine and in 3 months botell it the long you cepe it the beter To make eldern bery wine brus 20 pound of mallagos in a stone mortor ton tou them 20 quarts of bowing hot water then 2 pecks of eldren berys put all to gather a week stor them ever day strane them and put 2 pound of sucr in stor it and put in your yest let it work 2 days take of your yest toun up your wine and in 4 months or 5 month bottell it
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4 days then take of the yest and [ton?] it up and in 3 months bottell it up To make renesh wine boyle half a peck of clarry cot small in to 16 quarts of watter and 24 quarts gusberes well groun not ripe let them boyle tell all be brooken then let them stand a day then dran them and to 20 quarts put 12 pound of sugger let it stand tell consumd then put in your yest and let it stand 2 days then take ot your yest and ton it and in 3 months bottell it To make damsens wine brus a peck and a haf of damsons in a ethen pot and put to them 20 quarts of boyling water cover them close let them stand a day then strane them put in a quart of brandy to every quart of wine but in 3 quarters of sugger work it as your other wine and in 3 months botell it the long you cepe it the beter To make eldern bery wine brus 20 pound of mallagos in a stone mortor ton tou them 20 quarts of bowing hot water then 2 pecks of eldren berys put all to gather a week stor them ever day strane them and put 2 pound of sucr in stor it and put in your yest let it work 2 days take of your yest toun up your wine and in 4 months or 5 month bottell it
Szathmary Culinary Manuscripts and Cookbooks
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