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Frances Collins cookbook, 1825-1846
Page 9
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To Make Red Currant Wine To every Gallon of cold boiled water put five pounds of ripe Currants picked, bruise them and pour the water over them - let them stand two or three days - stirring them two or three times a day - then strain them - and to every gallon of liquor put four pounds of good moist sugar - then let it stand two or three days longer - stir it up altogether and strain it into your cask having first a Tumbler of Brandy thrown over it, when it has done fermenting, which may be in about a fortnight stop your Barrel close - let it stand six months then bottle it N.B. some think this wine better with cold water without being boild Miss Thomas Carmarthen
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To Make Red Currant Wine To every Gallon of cold boiled water put five pounds of ripe Currants picked, bruise them and pour the water over them - let them stand two or three days - stirring them two or three times a day - then strain them - and to every gallon of liquor put four pounds of good moist sugar - then let it stand two or three days longer - stir it up altogether and strain it into your cask having first a Tumbler of Brandy thrown over it, when it has done fermenting, which may be in about a fortnight stop your Barrel close - let it stand six months then bottle it N.B. some think this wine better with cold water without being boild Miss Thomas Carmarthen
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