Transcribe
Translate
Margaret Dyson Holland cookbook, 1834
Page 6
More information
digital collection
archival collection guide
transcription tips
Raisin Wine. (10) To every gallon of cold water wine measure put seven pounds of raisins chopped, let it stand three weeks stirring it twice every day, then squeeze the raisins very well, and put the liquor into the barrel, with a pound of Sugar candy, to every Seven gallons, if a large barrel you may let it stand nine, or twelve months, you may put upon the raisins a few gallons of water, and let it stand a day or two, then Squeeze it and add a pound and a half of Sugar to every gallon, let it stand three days, strain it and put it in your barrel, let it Stand two months, a few Lemons make it very pleasant. Flummery. (11) Dissolve half an ounce of Isinglass in half a pint of water, add the juice and rind of a lemon, the yolks of 5 eggs, half a pint of white wine, and sugar to your taste, one glass of brandy.
Saving...
prev
next
Raisin Wine. (10) To every gallon of cold water wine measure put seven pounds of raisins chopped, let it stand three weeks stirring it twice every day, then squeeze the raisins very well, and put the liquor into the barrel, with a pound of Sugar candy, to every Seven gallons, if a large barrel you may let it stand nine, or twelve months, you may put upon the raisins a few gallons of water, and let it stand a day or two, then Squeeze it and add a pound and a half of Sugar to every gallon, let it stand three days, strain it and put it in your barrel, let it Stand two months, a few Lemons make it very pleasant. Flummery. (11) Dissolve half an ounce of Isinglass in half a pint of water, add the juice and rind of a lemon, the yolks of 5 eggs, half a pint of white wine, and sugar to your taste, one glass of brandy.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
