DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Margaret Dyson Holland cookbook, 1834

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Ginger Wine (5)
To 26 quarts of water add 18 lbs of loaf Sugar 6 oz of bruised ginger, then take the rinds of Six lemons pared thin and Six Seville oranges; boil them and the ginger half an hour, and when new milk warm, put them into the cask with the juice of the lemons and oranges 4 Spoonfulls of yeast, 3 lbs of Sun raisins Stir them six or seven days with a stick through the Bunghole then put in 1/2 an oz of Isinglass and a pint of Brandy Close the bunghole For about six weeks it will be ready to bottle, let it stand six months before you drink it. If you like it drawn from the cask it will be ready in two months.
To make Raspberry Vinegar (6)
To a quart of Raspberry juice, put a pint and a half of vinegar, and three pounds of lump Sugar, boil it till the scum has done rising then bottle it.

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Ginger Wine (5) To 26 quarts of water add 18 lbs of loaf Sugar 6 oz of bruised ginger, then take the rinds of Six lemons pared thin and Six Seville oranges; boil them and the ginger half an hour, and when new milk warm, put them into the cask with the juice of the lemons and oranges 4 Spoonfulls of yeast, 3 lbs of Sun raisins Stir them six or seven days with a stick through the Bunghole then put in 1/2 an oz of Isinglass and a pint of Brandy Close the bunghole For about six weeks it will be ready to bottle, let it stand six months before you drink it. If you like it drawn from the cask it will be ready in two months. To make Raspberry Vinegar (6) To a quart of Raspberry juice, put a pint and a half of vinegar, and three pounds of lump Sugar, boil it till the scum has done rising then bottle it.