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English cookbook, 1750-1780
Page 39
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White Elder Wine To Every quart of White Elder berry Juice Pressed gently with the hand thro a Sieve put one Gallonof Water 3 pints of Lisbon Sugar quarter of an Ounce of ginger Sliced and half that quantity of Cloves Let it boil an hour taking off all the Scum as it rises the sent it into a Tub to cool and Work it with Ale yeast spread on a toast for three days. then Tun it & Let the Vessel be full with the addition of half a pound of Sun Raisin Split to Every three Gallons - if it is fine draw it off in January Raiifia The Apricot kernels to be blanch'd and a Tea Cup full to be put to a Pint of brandy
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White Elder Wine To Every quart of White Elder berry Juice Pressed gently with the hand thro a Sieve put one Gallonof Water 3 pints of Lisbon Sugar quarter of an Ounce of ginger Sliced and half that quantity of Cloves Let it boil an hour taking off all the Scum as it rises the sent it into a Tub to cool and Work it with Ale yeast spread on a toast for three days. then Tun it & Let the Vessel be full with the addition of half a pound of Sun Raisin Split to Every three Gallons - if it is fine draw it off in January Raiifia The Apricot kernels to be blanch'd and a Tea Cup full to be put to a Pint of brandy
Szathmary Culinary Manuscripts and Cookbooks
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