DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1799

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To make Raisin Wine. Mrs Cookson Spennithorn
To every Gallon of Water put 7 lb of Malaga Raisin weigh'd after they are clean pick'd from the stalks.  boil your water a quarter of an hour with a few hops in it, then let it stand till near cold, then put it upon your Raisins, in a Cask that has had white wine in, stirring it up twice a day when it has done working, bung it up close, if you make it in March or April you may put a Lockcock in the Cask in October to taste it, and Bottle it as you like it for sweetness - it must be Wine measure - -
To make Elderberry Wine
Take 12 Gallons of water 2 pecks and a 1/2 of pick'd Elderberrys set them on the fire and let them have a good Boil.  Then strain the liquor thro' a sierse but don't squeeze the Fruit Then to that quantity of Liquor put 3 lbs of loaf sugar set the liquor and sugar on with 3 or 4 whites of Eggs, and let it boil 1/2 an hour skimming it as it rises, then take it off the fire and let it sand to cool when cold put to it a pint of good yeast and let it stand to work 24 hours, so take the yeast clean off and barrel it up with 7 or 8 lbs of Raisins of the Sun, and shred 2 quarts of ripe sloes, let the barrel stand clos'd for a week, till it has quite done working then close it up very well and close and let it stand 1/2 a year before you bottle it, with the Raisins and Sloes in it all the time
Mrs. Smiths Cowslip Wine
Take 8 Gallons of Water & six pound of the best Loaf sugar let it boil half an hour & skim it well let it stand till it is as cool  as new Wort, then put to it a peck of Cowslips, & 3 ozs of Syrup of Lemons and one large spoonfull of the best Ale Yeast.  It must stand 3 days, and stir'd up as you do ale then [Tun it?]

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To make Raisin Wine. Mrs Cookson Spennithorn To every Gallon of Water put 7 lb of Malaga Raisin weigh'd after they are clean pick'd from the stalks. boil your water a quarter of an hour with a few hops in it, then let it stand till near cold, then put it upon your Raisins, in a Cask that has had white wine in, stirring it up twice a day when it has done working, bung it up close, if you make it in March or April you may put a Lockcock in the Cask in October to taste it, and Bottle it as you like it for sweetness - it must be Wine measure - - To make Elderberry Wine Take 12 Gallons of water 2 pecks and a 1/2 of pick'd Elderberrys set them on the fire and let them have a good Boil. Then strain the liquor thro' a sierse but don't squeeze the Fruit Then to that quantity of Liquor put 3 lbs of loaf sugar set the liquor and sugar on with 3 or 4 whites of Eggs, and let it boil 1/2 an hour skimming it as it rises, then take it off the fire and let it sand to cool when cold put to it a pint of good yeast and let it stand to work 24 hours, so take the yeast clean off and barrel it up with 7 or 8 lbs of Raisins of the Sun, and shred 2 quarts of ripe sloes, let the barrel stand clos'd for a week, till it has quite done working then close it up very well and close and let it stand 1/2 a year before you bottle it, with the Raisins and Sloes in it all the time Mrs. Smiths Cowslip Wine Take 8 Gallons of Water & six pound of the best Loaf sugar let it boil half an hour & skim it well let it stand till it is as cool as new Wort, then put to it a peck of Cowslips, & 3 ozs of Syrup of Lemons and one large spoonfull of the best Ale Yeast. It must stand 3 days, and stir'd up as you do ale then [Tun it?]