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

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Page 31

To make Raisin Wine (Mrs T. Cox
Boil 10 Gallons of Water when Cold put to it Seventy Pounds of Raisins let it stand Eighteen Days stirring it every Day, put the Liquor into a Cask. then to Ten Gallons of Water put thirty Pounds of Sugar the whites of 5 or 6 Eggs. Boil it half an Hour when Cold put to it some Yeast. let it stand 3 Days then put it into the Cask with the other Liquor let it remain one Month then stop it close let it stand one Year & then draw it off take out the Bottoms put it into the Cask again with some Isinglass, let it stand two Months ten Bottle it ---  NB  I omitted racking what I made and drew it out of the Cask as I wanted it & the Sediment I filtered thro Paper
English Bread the London way (Briggs
Take a Bushel of good Flour ground about five or Six Weeks put it into one end of your Trough & make a Hole in the middle of it take nine Quarts of warm Water (which the Bakers call Liquor) & mix it with one Quart of good Yeast. put it in to the Flour & stir it well with your Hands weak & tough let it stand till it rises as high as it will go which will be in about one Hour & twenty Minutes mind & watch when it is at the height & do not let it fall. then make up your dough with eight Quarts more of warm Liquor & one Pound of Salt, work it well with your Hands. then Cover it over with a Coarse Cloth or Sack, then put your Fire into the Oven & heat it well, by the time your Oven is hot the Dough will be ready then make it into Loaves of about five Pounds each, sweep out your Oven clean put in your Loaves shut it up close & two Hours & a Half will Bake them  NB.  In summer let your Liquor be just Blood warm & in Winter a little Warmer, in hard frosty Weather as hot as you can bear your Hand in, but not so hot that it will scald the yeast, for that will spoil a Batch of Bread
For the Rheumatism
One ounce of Gum Guiacum dissolved in a pint of rum.  Take one or two Spoonful at Bed Time.  Begin with one Spoonful

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To make Raisin Wine (Mrs T. Cox Boil 10 Gallons of Water when Cold put to it Seventy Pounds of Raisins let it stand Eighteen Days stirring it every Day, put the Liquor into a Cask. then to Ten Gallons of Water put thirty Pounds of Sugar the whites of 5 or 6 Eggs. Boil it half an Hour when Cold put to it some Yeast. let it stand 3 Days then put it into the Cask with the other Liquor let it remain one Month then stop it close let it stand one Year & then draw it off take out the Bottoms put it into the Cask again with some Isinglass, let it stand two Months ten Bottle it --- NB I omitted racking what I made and drew it out of the Cask as I wanted it & the Sediment I filtered thro Paper English Bread the London way (Briggs Take a Bushel of good Flour ground about five or Six Weeks put it into one end of your Trough & make a Hole in the middle of it take nine Quarts of warm Water (which the Bakers call Liquor) & mix it with one Quart of good Yeast. put it in to the Flour & stir it well with your Hands weak & tough let it stand till it rises as high as it will go which will be in about one Hour & twenty Minutes mind & watch when it is at the height & do not let it fall. then make up your dough with eight Quarts more of warm Liquor & one Pound of Salt, work it well with your Hands. then Cover it over with a Coarse Cloth or Sack, then put your Fire into the Oven & heat it well, by the time your Oven is hot the Dough will be ready then make it into Loaves of about five Pounds each, sweep out your Oven clean put in your Loaves shut it up close & two Hours & a Half will Bake them NB. In summer let your Liquor be just Blood warm & in Winter a little Warmer, in hard frosty Weather as hot as you can bear your Hand in, but not so hot that it will scald the yeast, for that will spoil a Batch of Bread For the Rheumatism One ounce of Gum Guiacum dissolved in a pint of rum. Take one or two Spoonful at Bed Time. Begin with one Spoonful