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English cookbook, 1799
Page 28
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To Make Green Gooseberry Wine - Mrs Wright To every Peck of Gooseberrys measure ten wine quarts of spring water, bruise the gooseberry & mix them in an open vessel with the water, let them stand 2 days stirring them twice a Day, then run the Liquor through a Hair sieve and squeeze the fruit out with your Hands, to every Gallon of Liquor add 3 pounds of Loaf sugar, & to every 5 Gallons one quart of Brandy put the Brandy in the cask first, and shake it well about. as soon as the Sugar is disolved put your Wine into the cask, & to a ten Gallons cask, add half an ounce of Isinglass sewed up in a peice of thick muslin and suspend from the Bung - as soon as you have Barrell'd your Wine Bung it up close, let it stand twelve months before you Bottle it. Stilton Cheese - Anderson Mrs One Meals of Cream. to three of new Milk cum it as for other Cheese, break it as little as possible, and when it is well seperated from the Whey, put a little in a strainer and squeeze it gently to press out the Whey, then have a Cloth in the Vat. and put the Curd into it, as it is squeezed. press it lightly down with your hand do so till all the curd is in the Vat cover it with a Cloth. put on the sinker and Weight of a Stone and an half or thereabouts. change the Cloth every three hours. and when it has been pressed twenty four hours. Take off the Cloth and rub the sides gently with Salt let it
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To Make Green Gooseberry Wine - Mrs Wright To every Peck of Gooseberrys measure ten wine quarts of spring water, bruise the gooseberry & mix them in an open vessel with the water, let them stand 2 days stirring them twice a Day, then run the Liquor through a Hair sieve and squeeze the fruit out with your Hands, to every Gallon of Liquor add 3 pounds of Loaf sugar, & to every 5 Gallons one quart of Brandy put the Brandy in the cask first, and shake it well about. as soon as the Sugar is disolved put your Wine into the cask, & to a ten Gallons cask, add half an ounce of Isinglass sewed up in a peice of thick muslin and suspend from the Bung - as soon as you have Barrell'd your Wine Bung it up close, let it stand twelve months before you Bottle it. Stilton Cheese - Anderson Mrs One Meals of Cream. to three of new Milk cum it as for other Cheese, break it as little as possible, and when it is well seperated from the Whey, put a little in a strainer and squeeze it gently to press out the Whey, then have a Cloth in the Vat. and put the Curd into it, as it is squeezed. press it lightly down with your hand do so till all the curd is in the Vat cover it with a Cloth. put on the sinker and Weight of a Stone and an half or thereabouts. change the Cloth every three hours. and when it has been pressed twenty four hours. Take off the Cloth and rub the sides gently with Salt let it
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