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Anne Bayne booke [of recipes] circa 1700
Page 150
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(150) To make Elderberry wine Take 20 pound of malago Rasins or Rasins of the sun & pick them but doe not wash them & bruise them in a morter. then boile 20 quarts of water & power upon them. & let them stand close covered for 10 daies stiring them 2 or 3 times a day then strain the liquor from the Rasins very hard & put to it 7 pints of the Juice of Elderberries. then draw it into a vessell & let it stand 6 weekes or 2 moneths. draw it of in a cleane day. when it is not a frost To make Eldor Wine that Drinks like Tent To A Peck of Berries well crusht, putt a [Gallon?] of water, when they have stood a Night straine of [the?] Liquor, to every Gallon of which, put 2&¼ of [Sugar?] then boyle it ÷ an Houre, scume it [will?] when It's quite cold, put in of [the?] Juce of — oringe & Lemmond what you please, [use?] here in your own Discretion put in also [illegible] of new yeast. as much as you thinke fitt, for [the?] Quantity you make, worke it 2 or 3 Days, then tunn it up in [the?] vessill for [3?] weeks or 1 Monthe draw it then of [the?] [dreg…?] into a cleane vessill, lett it stand till clear & bottle it
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(150) To make Elderberry wine Take 20 pound of malago Rasins or Rasins of the sun & pick them but doe not wash them & bruise them in a morter. then boile 20 quarts of water & power upon them. & let them stand close covered for 10 daies stiring them 2 or 3 times a day then strain the liquor from the Rasins very hard & put to it 7 pints of the Juice of Elderberries. then draw it into a vessell & let it stand 6 weekes or 2 moneths. draw it of in a cleane day. when it is not a frost To make Eldor Wine that Drinks like Tent To A Peck of Berries well crusht, putt a [Gallon?] of water, when they have stood a Night straine of [the?] Liquor, to every Gallon of which, put 2&¼ of [Sugar?] then boyle it ÷ an Houre, scume it [will?] when It's quite cold, put in of [the?] Juce of — oringe & Lemmond what you please, [use?] here in your own Discretion put in also [illegible] of new yeast. as much as you thinke fitt, for [the?] Quantity you make, worke it 2 or 3 Days, then tunn it up in [the?] vessill for [3?] weeks or 1 Monthe draw it then of [the?] [dreg…?] into a cleane vessill, lett it stand till clear & bottle it
Szathmary Culinary Manuscripts and Cookbooks
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