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Frances Collins cookbook, 1825-1846
Page 8
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stand in the water for two hours, then strain it off and put in the sugar, fill the cask, reserving some for refilling it as it works off - when it appears to have done working - place the bung lightly in, but don't stop it close till it has entirely done hissing then add three pints of Brandy, let the cask recline a little on one side, and don't let the liquor touch the top till it begins to work, when you must continue filling it up - if the weather should be cold you had best cover the bung hole till it begins to work the fruit must be picked clean and no green ones put in - you may add a few quarts of white Raspberries - stop your Cask close. Miss Thomas Carmarthen
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stand in the water for two hours, then strain it off and put in the sugar, fill the cask, reserving some for refilling it as it works off - when it appears to have done working - place the bung lightly in, but don't stop it close till it has entirely done hissing then add three pints of Brandy, let the cask recline a little on one side, and don't let the liquor touch the top till it begins to work, when you must continue filling it up - if the weather should be cold you had best cover the bung hole till it begins to work the fruit must be picked clean and no green ones put in - you may add a few quarts of white Raspberries - stop your Cask close. Miss Thomas Carmarthen
Szathmary Culinary Manuscripts and Cookbooks
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