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English cookbook, 1770-1790
Recipe 50-52
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50. A Glister for the Chollick Cummin seed, aniseeds, fennel seed, pansly seed juniper berrys of each half an oz; 1 pennyworth of Cammomile Flowers Boyl 'em all in a quart of Milk sweetned with sugar, then take the yolk of one egg & beat 'em together, put into it a spoonfull of oyl, use this 3 times 51. White Elder Wine Boyl 6 gallons of water & let it stand till tis blood warm, have ready 20 pound of raisins of the sun, pickt & chopt small, put 'em to the water, with peels & juice of 6 or 8 oranges or lemmons & 2 oz: of dryd elder flowers, let 'em stand 14 days in a tub, stir 'em twice a day very well then strain it off; squeze the raisins out well with your hands, put the liquor in a dry sweet vefsel, with 6 pound of good clean sugar, stir it very well in the vefsel to make it work Stop it very close, when it has done working, let it stand till tis & bottle it 52. Quince wine Grate & strain your quinces to every gall:n of juice, 2 quarts of water, w:ch must be boyl'd & cold, then put 3 pound of [d8?] sugar, to every gall:n of liquor, stir it well till the sugar is melted, put it into a vefsel, that has had had white wine in it, stop it close, it will be fine in 2 or 3 months
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50. A Glister for the Chollick Cummin seed, aniseeds, fennel seed, pansly seed juniper berrys of each half an oz; 1 pennyworth of Cammomile Flowers Boyl 'em all in a quart of Milk sweetned with sugar, then take the yolk of one egg & beat 'em together, put into it a spoonfull of oyl, use this 3 times 51. White Elder Wine Boyl 6 gallons of water & let it stand till tis blood warm, have ready 20 pound of raisins of the sun, pickt & chopt small, put 'em to the water, with peels & juice of 6 or 8 oranges or lemmons & 2 oz: of dryd elder flowers, let 'em stand 14 days in a tub, stir 'em twice a day very well then strain it off; squeze the raisins out well with your hands, put the liquor in a dry sweet vefsel, with 6 pound of good clean sugar, stir it very well in the vefsel to make it work Stop it very close, when it has done working, let it stand till tis & bottle it 52. Quince wine Grate & strain your quinces to every gall:n of juice, 2 quarts of water, w:ch must be boyl'd & cold, then put 3 pound of [d8?] sugar, to every gall:n of liquor, stir it well till the sugar is melted, put it into a vefsel, that has had had white wine in it, stop it close, it will be fine in 2 or 3 months
Szathmary Culinary Manuscripts and Cookbooks
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