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

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Page 72

To make Elder Wine (175)
Pick the berries from the Stalks, and put them in a [Jusspin?] with Some Sloes, and cover them with a coarse paste, and Set them in the oven let them bake till the Syrup will drain from them, then run it thro' a sieve, to every quart of Syrup put one gallon of water, and three pounds of coarse Sugar, half an ounce of Cloves, and one ounce of ginger to each gallon, let it boil one hour and when cool put into it a toast covered with yeast, let it stand two days, and them put it in a barrel but not [illegible] it up till the the next day it may be bottled in six weeks. 
Oyster Pasis (176)
Put the oysters on to blanch, then beard them, and cut each oyster in about Six pieces, put a bit of butter in a Stew pan; when melted put as much flour as will dry it up, them put in the liquor of the oysters and a little cream, Squeeze a lemon and put a little pepper and Salt then put in the oysters under them last and fill the pasis.

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To make Elder Wine (175) Pick the berries from the Stalks, and put them in a [Jusspin?] with Some Sloes, and cover them with a coarse paste, and Set them in the oven let them bake till the Syrup will drain from them, then run it thro' a sieve, to every quart of Syrup put one gallon of water, and three pounds of coarse Sugar, half an ounce of Cloves, and one ounce of ginger to each gallon, let it boil one hour and when cool put into it a toast covered with yeast, let it stand two days, and them put it in a barrel but not [illegible] it up till the the next day it may be bottled in six weeks. Oyster Pasis (176) Put the oysters on to blanch, then beard them, and cut each oyster in about Six pieces, put a bit of butter in a Stew pan; when melted put as much flour as will dry it up, them put in the liquor of the oysters and a little cream, Squeeze a lemon and put a little pepper and Salt then put in the oysters under them last and fill the pasis.