DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, ca. 1850-1870

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Page 24

24 Ginger Wine Mrs. Elliott -
Take 42 lb. of Brown Sugar - 20 lb. of Sun Raisins - 30 lemons - 1 1/2 lb. of whole Ginger - Put 15 Gallons of water - wine measure - into a boiler, with the Sugar, & 15 eggs first beat up into a stiff froth - let it boil half an hour, taking off the scum as it rises - then put it into a tub to cool - Put half a pint of Yeast to a Gallon of the liquor to work for an hour, like beer - then put it into the tub to the rest of the liquor - The Ginger must be bruised a little, & put into a sauce pan to stew till tender in as much of the liquor as will cover it - The lemons must be peeled as thin as possible, & the peels put into the Saucepan to stew till tender. with the Ginger - and then put the Ginger, lemon peel & the liquor they were boiled in, into the tub of liquor - Squeeze all the lemon, & put in the juice - After the juice is well squeezed out, boil the whites of the lemons in a little of the liquor out of the tub, to extract the whole of the juice - When the goodness is all got out, strain off the liquor, & put it to the rest - The raisins must be picked, & chopped a little, and put into your Cask with all the liquor, (when cold) ginger, & lemon peel - After all is in the Cask, the bung hole must be covered with a cloth, & a brick laid over it for a week, as the wine must be stirred twice a day during that time with

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24 Ginger Wine Mrs. Elliott - Take 42 lb. of Brown Sugar - 20 lb. of Sun Raisins - 30 lemons - 1 1/2 lb. of whole Ginger - Put 15 Gallons of water - wine measure - into a boiler, with the Sugar, & 15 eggs first beat up into a stiff froth - let it boil half an hour, taking off the scum as it rises - then put it into a tub to cool - Put half a pint of Yeast to a Gallon of the liquor to work for an hour, like beer - then put it into the tub to the rest of the liquor - The Ginger must be bruised a little, & put into a sauce pan to stew till tender in as much of the liquor as will cover it - The lemons must be peeled as thin as possible, & the peels put into the Saucepan to stew till tender. with the Ginger - and then put the Ginger, lemon peel & the liquor they were boiled in, into the tub of liquor - Squeeze all the lemon, & put in the juice - After the juice is well squeezed out, boil the whites of the lemons in a little of the liquor out of the tub, to extract the whole of the juice - When the goodness is all got out, strain off the liquor, & put it to the rest - The raisins must be picked, & chopped a little, and put into your Cask with all the liquor, (when cold) ginger, & lemon peel - After all is in the Cask, the bung hole must be covered with a cloth, & a brick laid over it for a week, as the wine must be stirred twice a day during that time with