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Carr family cookbook, 1741-1753
Page 69
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Punch by Lord Irwines receipt To a gallon of brandy put the rinds of six lemons & six oranges and let them steep three or four days, then take three quarts of water and put to it three pounds of fine sugar and clarifie it with three whites of eggs and let it boyle a quarter of an hour and when it is quite cold strain of ye brandy from the skins and mix them together adding as much juce of lemon, or sirup of lemmons, as suits your tast fill your vessell & let it stand six weeks close stopd
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Punch by Lord Irwines receipt To a gallon of brandy put the rinds of six lemons & six oranges and let them steep three or four days, then take three quarts of water and put to it three pounds of fine sugar and clarifie it with three whites of eggs and let it boyle a quarter of an hour and when it is quite cold strain of ye brandy from the skins and mix them together adding as much juce of lemon, or sirup of lemmons, as suits your tast fill your vessell & let it stand six weeks close stopd
Szathmary Culinary Manuscripts and Cookbooks
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