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English cookbook, 1750-1780
Page 97
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To make Usquebagh Take 5 Quarts of Brandy 10 Ounces of Diced Liquorish 10 races of sliced Ginger 10 Nutmegs Sliced 20 Dats Stoned 12 Onz. Raisons of ye Sun Stoned 20 Figgs 6 Spoonfulls of Aniseed Bruised 20 Blads of Large Mase a Lb of fine Sugar a few Cloves 2 Sticks of Sinamon 2 Drams of Saffron put ym in a Glass stop it close shake it well every Day for 14 Days then strain it thorough a piece of Linnen, when it has stood 3 or 4 Days strain it again you may hang 5 or 6 Grains of Mustard in it if you please ----- N.B. The same Ingredients will do again if you put 2 Quarts of Brandy 8 onz of Sugar and a few ston'd Reasons Let them stand 4 or 5 Days shake it every Day Strain it as before Longer you keep it ye better it will better
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To make Usquebagh Take 5 Quarts of Brandy 10 Ounces of Diced Liquorish 10 races of sliced Ginger 10 Nutmegs Sliced 20 Dats Stoned 12 Onz. Raisons of ye Sun Stoned 20 Figgs 6 Spoonfulls of Aniseed Bruised 20 Blads of Large Mase a Lb of fine Sugar a few Cloves 2 Sticks of Sinamon 2 Drams of Saffron put ym in a Glass stop it close shake it well every Day for 14 Days then strain it thorough a piece of Linnen, when it has stood 3 or 4 Days strain it again you may hang 5 or 6 Grains of Mustard in it if you please ----- N.B. The same Ingredients will do again if you put 2 Quarts of Brandy 8 onz of Sugar and a few ston'd Reasons Let them stand 4 or 5 Days shake it every Day Strain it as before Longer you keep it ye better it will better
Szathmary Culinary Manuscripts and Cookbooks
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