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Margaret Dyson Holland cookbook, 1834
Page 5
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Orange Wine. (9) Take five gallons of water and 13 lbs of loaf Sugar boil them an hour with the whites of eight eggs, stirring it when it rises, and then take the scum clear off you must have ready three dozen large seville oranges pared, very thin, you must put the peel into the rest and pour the liquor boiling upon them, it must stand till it is milk warm, then put to it three spoon fulls of new yeast, with the juice of two dozen of the oranges and let it work four days stirring it twice each day, then put it into the barrel; It will be ready in six weeks for bottling. N.B. Put in a pint of Brandy or Sherry and make it close up in your barrel Let it stand two months, then bottle it. The Sooner you make it after the fruit comes in the better.
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Orange Wine. (9) Take five gallons of water and 13 lbs of loaf Sugar boil them an hour with the whites of eight eggs, stirring it when it rises, and then take the scum clear off you must have ready three dozen large seville oranges pared, very thin, you must put the peel into the rest and pour the liquor boiling upon them, it must stand till it is milk warm, then put to it three spoon fulls of new yeast, with the juice of two dozen of the oranges and let it work four days stirring it twice each day, then put it into the barrel; It will be ready in six weeks for bottling. N.B. Put in a pint of Brandy or Sherry and make it close up in your barrel Let it stand two months, then bottle it. The Sooner you make it after the fruit comes in the better.
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