DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Ann Kenwrick cookbook, 1770

Transcribe
Translate

Page 54

54 Lemmon Brandy.
Take a dozen of the largest Lemmons sliced thin, put them into a Quart of White Wine and Put to them 2 drams of Cinamon, [Guming?] all  2 [drams?] Of rose leafe, Burrago and buglass flowers of each one handfull, of yellow [laiders?] one dram, steep all These together. 12 hours, then distill them Gently in a Glass Still, untill you have distilled one pint and a halfe of Water, then add to it 3 Ounces of Sugar, one Grain of Ambergreese, and you will have a most pleasant Cordial Water fit for any use.
Lemmon Water.
Take a Dozen of Lemmons and pare them thin, That no White be left on, then take 3 pints of Brandy and 3 pints of Water, and a pound and Halfe of double refin'd Sugar, boile it over a gentle Fire, and set it aside till next day, and put your Brandy and [pools?] to it, run it through your Gelly Bagg severall times, to make it look clear, and let it settle a little time in your bottles before you drink it.
Red Cherry Water.
Take a Pound of Red Cherries Stoned, and bruis'd With a Spoon in a Bason, then put to them 9 pints of Clarret 9 Ounces of Cinamon, and 2 ounces of Nutt-meggs thin slic'd Rosemary tops, Balm, Sweet Margerum, of each a hand full infuse all these in a little pott 4 hours, and then distill them in a Glass Still with a gentle fire, and after it hath stood One day put to it What Quantity of Sugar you thing Fitt, beat a lump of white Sugar Candy with 2 Graines of Musk, so let it stand in a Glass being close Stopped will keep a long time, takeing but 2 or 3 spoonfulls at a time.
Black Cherry Water.
Take 3 pound of Black Cheries, pull of the stalks and beat them in a Stone Morter Stones and all with Cardis, mint, Balm, Sweet Margerum, of each one hand

Saving...

54 Lemmon Brandy. Take a dozen of the largest Lemmons sliced thin, put them into a Quart of White Wine and Put to them 2 drams of Cinamon, [Guming?] all 2 [drams?] Of rose leafe, Burrago and buglass flowers of each one handfull, of yellow [laiders?] one dram, steep all These together. 12 hours, then distill them Gently in a Glass Still, untill you have distilled one pint and a halfe of Water, then add to it 3 Ounces of Sugar, one Grain of Ambergreese, and you will have a most pleasant Cordial Water fit for any use. Lemmon Water. Take a Dozen of Lemmons and pare them thin, That no White be left on, then take 3 pints of Brandy and 3 pints of Water, and a pound and Halfe of double refin'd Sugar, boile it over a gentle Fire, and set it aside till next day, and put your Brandy and [pools?] to it, run it through your Gelly Bagg severall times, to make it look clear, and let it settle a little time in your bottles before you drink it. Red Cherry Water. Take a Pound of Red Cherries Stoned, and bruis'd With a Spoon in a Bason, then put to them 9 pints of Clarret 9 Ounces of Cinamon, and 2 ounces of Nutt-meggs thin slic'd Rosemary tops, Balm, Sweet Margerum, of each a hand full infuse all these in a little pott 4 hours, and then distill them in a Glass Still with a gentle fire, and after it hath stood One day put to it What Quantity of Sugar you thing Fitt, beat a lump of white Sugar Candy with 2 Graines of Musk, so let it stand in a Glass being close Stopped will keep a long time, takeing but 2 or 3 spoonfulls at a time. Black Cherry Water. Take 3 pound of Black Cheries, pull of the stalks and beat them in a Stone Morter Stones and all with Cardis, mint, Balm, Sweet Margerum, of each one hand