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Margaret Dyson Holland cookbook, 1834
Page 2
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Verder (3.) Infuse the parings of 12 Lemons in a quart of rum for 5, or 6 days, shaking it twice a day; then take the parings out and Squeeze the Lemons into the rum. Dissolve rather more than a pound of lump Sugar in 3 pints of cold water, boil a pint of Scum milk, pour it in, and let it stand till morning, then scum it through a Jelly bag and bottle it. It is then fit for use. Gooseberry Wine (4.) To every pound of gooseberries when picked and bruised put one quart of water, let it stand 3 days stirring it twice a day, to every gallon of juice when strained put 3 lbs of Loaf Sugar, barrel it directly and to every 20 quarts of liquor add a bottle of Brandy, hang a piece of Isinglass in the vessel, keep it a year in the barrel, unless you find by [playcing] it the sweetness goes off, then bottle it sooner. The gooseberries to be full grown but not turned, when barrelled close it up immediately:
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Verder (3.) Infuse the parings of 12 Lemons in a quart of rum for 5, or 6 days, shaking it twice a day; then take the parings out and Squeeze the Lemons into the rum. Dissolve rather more than a pound of lump Sugar in 3 pints of cold water, boil a pint of Scum milk, pour it in, and let it stand till morning, then scum it through a Jelly bag and bottle it. It is then fit for use. Gooseberry Wine (4.) To every pound of gooseberries when picked and bruised put one quart of water, let it stand 3 days stirring it twice a day, to every gallon of juice when strained put 3 lbs of Loaf Sugar, barrel it directly and to every 20 quarts of liquor add a bottle of Brandy, hang a piece of Isinglass in the vessel, keep it a year in the barrel, unless you find by [playcing] it the sweetness goes off, then bottle it sooner. The gooseberries to be full grown but not turned, when barrelled close it up immediately:
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