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Anne Bayne booke [of recipes] circa 1700
Page 143a
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to Make Blame Wine [?] Take a peck of Lemon Balme Strip & put itt into a [?] pot then take 3 gallons & a half of spring water & when itt is boyleing poure itt on the Balme Cover it close & Lett it stand all the night then Run it through a hare sive & putt to every gallons of Ligher 2 pound of good sugar - Stire itt well till itt be melted then Beat the Whites of 2 Eggs with a little of your Ligeher & putt to the rest to sett itt on the fire & Lett it boyle 3 quarter of an hour - Skim itt all the while then run it through a hare sive into your [strade?] when itt is wort warm putt on a gill of yeast or more 2 Leamon Skins Lett itt worke very well before you Beat itt in then Beate itt in every 2 hour. till it be well headed then turn itt up into your Barril to this quantety a pint of Brandy putt in the Barill when it itt Leaves working [?] itt up cloze Lett it stand 16 days then Bottle itt putt in every Bottle a pece of [Unrefined?] sugar Itt is the Best to make it the later end of May
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to Make Blame Wine [?] Take a peck of Lemon Balme Strip & put itt into a [?] pot then take 3 gallons & a half of spring water & when itt is boyleing poure itt on the Balme Cover it close & Lett it stand all the night then Run it through a hare sive & putt to every gallons of Ligher 2 pound of good sugar - Stire itt well till itt be melted then Beat the Whites of 2 Eggs with a little of your Ligeher & putt to the rest to sett itt on the fire & Lett it boyle 3 quarter of an hour - Skim itt all the while then run it through a hare sive into your [strade?] when itt is wort warm putt on a gill of yeast or more 2 Leamon Skins Lett itt worke very well before you Beat itt in then Beate itt in every 2 hour. till it be well headed then turn itt up into your Barril to this quantety a pint of Brandy putt in the Barill when it itt Leaves working [?] itt up cloze Lett it stand 16 days then Bottle itt putt in every Bottle a pece of [Unrefined?] sugar Itt is the Best to make it the later end of May
Szathmary Culinary Manuscripts and Cookbooks
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