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Carr family cookbook, 1741-1753
Page 43
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A Receipt To Make Elder wine To every gallon of water wine measure dull & pound Smyrna raisins. Pick ym clean and put them into cold water stir ym well together and let stand to & not use for ten or twelve days stirring ym twice a day against the end of the days get ready. The elder juce the berries, ising full ripe and gathered drey stripe ym from the stalks and put them in a pitcher Close stopped and set it into as hot an kettle, to boil gently till they are soft and tender then strain ym throw sive or open canvas after ten or twelve days strain ye raisins liquer Either throw a hair cloath in a dress or a bread sive another pipe may be squeesed with there hands to get the liquer clear but then measure it into a pail and to every gallon of the liquer, put a quarter of a pint of the elder juce and pour it together into a vessel untill it be top full it suffiently, onese it self in the pouring skit, and will quickly work like barm yeast with a head like beer or ale in a day or two it will settel a little and the buzzing will abait, and the liquer subside a little which should be then seled up wth fresn liquer kept for that purpose
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A Receipt To Make Elder wine To every gallon of water wine measure dull & pound Smyrna raisins. Pick ym clean and put them into cold water stir ym well together and let stand to & not use for ten or twelve days stirring ym twice a day against the end of the days get ready. The elder juce the berries, ising full ripe and gathered drey stripe ym from the stalks and put them in a pitcher Close stopped and set it into as hot an kettle, to boil gently till they are soft and tender then strain ym throw sive or open canvas after ten or twelve days strain ye raisins liquer Either throw a hair cloath in a dress or a bread sive another pipe may be squeesed with there hands to get the liquer clear but then measure it into a pail and to every gallon of the liquer, put a quarter of a pint of the elder juce and pour it together into a vessel untill it be top full it suffiently, onese it self in the pouring skit, and will quickly work like barm yeast with a head like beer or ale in a day or two it will settel a little and the buzzing will abait, and the liquer subside a little which should be then seled up wth fresn liquer kept for that purpose
Szathmary Culinary Manuscripts and Cookbooks
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