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

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Mrs. Cooksons Receipt for Making Birch Wine - Richmond
To every gallon of sap take 2  3/4 lb. of loaf sugar and to every two gallons the thin rind and juice of lemon, let it boil near half an hour skimming it all the time, take it into the vessel you intend to work it in, when near cold put good yeast to it and let it work near a week, stirring it two or three times a day; when it is turn'd take the lemon rind out, and two every two gallons of liquor put one lb of raisins cut them a little with a shreding knife, To every 6 gallons of Liquor a pint of good Brandy and half an Oz of Isinglass, bung it up slightly, as soon as it will admit of filling up, put in a little of the liquor morning and night every day till it has done working, then bung it up well. - put in the whites of 4 Eggs. 6 Gallons when [well?] boild.
To make Marygold Wine
To 20 quarts of water put 15 pounds of sugar, let it boil 3 quarters of an hour pritty quick, skim it well, then let it stand till almost cold, then put in a pound of marygold flowers bruis'd, about 4 spoonsfulls of the juice of lemon, two spoonfulls of yeast, let it work for 7 or 8 days, then draw it off into a Brandy Cask; Bottle it in 6 months

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Mrs. Cooksons Receipt for Making Birch Wine - Richmond To every gallon of sap take 2 3/4 lb. of loaf sugar and to every two gallons the thin rind and juice of lemon, let it boil near half an hour skimming it all the time, take it into the vessel you intend to work it in, when near cold put good yeast to it and let it work near a week, stirring it two or three times a day; when it is turn'd take the lemon rind out, and two every two gallons of liquor put one lb of raisins cut them a little with a shreding knife, To every 6 gallons of Liquor a pint of good Brandy and half an Oz of Isinglass, bung it up slightly, as soon as it will admit of filling up, put in a little of the liquor morning and night every day till it has done working, then bung it up well. - put in the whites of 4 Eggs. 6 Gallons when [well?] boild. To make Marygold Wine To 20 quarts of water put 15 pounds of sugar, let it boil 3 quarters of an hour pritty quick, skim it well, then let it stand till almost cold, then put in a pound of marygold flowers bruis'd, about 4 spoonsfulls of the juice of lemon, two spoonfulls of yeast, let it work for 7 or 8 days, then draw it off into a Brandy Cask; Bottle it in 6 months