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English cookbook, 1700
Page 91a
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91 Orange Syrope To three pound of good Lump Sugar, put one Quart of orange juice. let it stand for some days, stir it frequently and as the scum rises take it clear off. Bottle it for use To make Ginger Wine, or Frisk Four gallons of Water, fourteen pounds of loaf sugar, two oz of Race Ginger bruised, boil it all one hour, Scum it and put the whites of eight Eggs well beaten to clarify it, when boiled, strain it into a Tub, let it stand till cold, then put it into a Vessel with the peels and pieces of as many fine Lemons as gallons of Water, put half a spoonful of yeast at the top, stop up the Cork close; in a fortnight it's fit to Bottle, in another fortnight fit to drink. The Lemons must be pared very thin and the juice strained To make Cherry Brandy Take six pounds of Black Cheries, pound them in a marble mortar, then put them into a Stone Bottle that will hold about six Quarts and put three Quarts of good Brandy, let it stand three or four weeks corked up close, then put it into a large pan, squeeze it well and strain it through a Cloth, put to it one pound of loaf Sugar, and pour half a pint of boiling water upon it when cold add it to the rest, and strain it through white brown paper into Bottles
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91 Orange Syrope To three pound of good Lump Sugar, put one Quart of orange juice. let it stand for some days, stir it frequently and as the scum rises take it clear off. Bottle it for use To make Ginger Wine, or Frisk Four gallons of Water, fourteen pounds of loaf sugar, two oz of Race Ginger bruised, boil it all one hour, Scum it and put the whites of eight Eggs well beaten to clarify it, when boiled, strain it into a Tub, let it stand till cold, then put it into a Vessel with the peels and pieces of as many fine Lemons as gallons of Water, put half a spoonful of yeast at the top, stop up the Cork close; in a fortnight it's fit to Bottle, in another fortnight fit to drink. The Lemons must be pared very thin and the juice strained To make Cherry Brandy Take six pounds of Black Cheries, pound them in a marble mortar, then put them into a Stone Bottle that will hold about six Quarts and put three Quarts of good Brandy, let it stand three or four weeks corked up close, then put it into a large pan, squeeze it well and strain it through a Cloth, put to it one pound of loaf Sugar, and pour half a pint of boiling water upon it when cold add it to the rest, and strain it through white brown paper into Bottles
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