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English cookbook, 1815
Page 46
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rack it off, - then wipe out your barrel, clean with a dry cloth, & to every gallon of wine put 1 lb of raisins whole - & to every five gallons of two oz of race ginger, & a bottle of the best brandy to every ten gallons. N.B. If you intend Keeping your wine in the barrel two or three years, add another 1/2 lb of Sugar to a gallon. Mrs. Ferchild was recommended to put a little raspberry Brandy in, but having none she put in raspberry Jam. Miss Loredale [Respton?] from March twenty five - 1895.
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rack it off, - then wipe out your barrel, clean with a dry cloth, & to every gallon of wine put 1 lb of raisins whole - & to every five gallons of two oz of race ginger, & a bottle of the best brandy to every ten gallons. N.B. If you intend Keeping your wine in the barrel two or three years, add another 1/2 lb of Sugar to a gallon. Mrs. Ferchild was recommended to put a little raspberry Brandy in, but having none she put in raspberry Jam. Miss Loredale [Respton?] from March twenty five - 1895.
Szathmary Culinary Manuscripts and Cookbooks
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