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

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To make green goosberry Wine- To every pound of Berrys one pint of spring water then bruise the Berrys in a bowl one by one only to [illegible] them and so let them stand two days then strain it into the Barrel and to every gallon 3 pounds and a half of sugar, and stir it till the sugar be dissolv'd then stop it close and let it stand till March, you must put in Isinglass and not stop it up till it be don working 
Elder Wine--Sr. W. Wentworths-- To 10 gallons of Water put 60 pound of Raisins of the Sun Clean pick'd and chop'd.  Let this infuse ten days stirring it twice a day.  Strain this Liquor thro' a sieve and afterwards by a Cyder Press or other means squeeze all the juice out of the Raisins into the strain'd Liquor Then add to it 12 pints of Elderberry Juice drawn on [Balneo Marria?] (that is in a pitcher set in hot water) Stir all well together; and put it into the Cask, where tis to ferment as long as it will, and then be bung'd up close.  NB. The Water is to be boild, and then till quite cold before the Raisins are put to it-- 
--To Make White Currant Wine-- To 3 quarts of juice of Currans put 2 quarts of Spring water and to every gallon of this Liquor put 2 pounds of fine powder sugar let it stand ten days in an open pot, stirring it every day.  Then put it up in a Runlet and when it has done working close it very well and Bottle it in December if clear.  it will be thick like Jelly

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To make green goosberry Wine- To every pound of Berrys one pint of spring water then bruise the Berrys in a bowl one by one only to [illegible] them and so let them stand two days then strain it into the Barrel and to every gallon 3 pounds and a half of sugar, and stir it till the sugar be dissolv'd then stop it close and let it stand till March, you must put in Isinglass and not stop it up till it be don working Elder Wine--Sr. W. Wentworths-- To 10 gallons of Water put 60 pound of Raisins of the Sun Clean pick'd and chop'd. Let this infuse ten days stirring it twice a day. Strain this Liquor thro' a sieve and afterwards by a Cyder Press or other means squeeze all the juice out of the Raisins into the strain'd Liquor Then add to it 12 pints of Elderberry Juice drawn on [Balneo Marria?] (that is in a pitcher set in hot water) Stir all well together; and put it into the Cask, where tis to ferment as long as it will, and then be bung'd up close. NB. The Water is to be boild, and then till quite cold before the Raisins are put to it-- --To Make White Currant Wine-- To 3 quarts of juice of Currans put 2 quarts of Spring water and to every gallon of this Liquor put 2 pounds of fine powder sugar let it stand ten days in an open pot, stirring it every day. Then put it up in a Runlet and when it has done working close it very well and Bottle it in December if clear. it will be thick like Jelly