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English cookbook, 1799
Page 70
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Elder Flower Wine - Mrs Shire To every 6 gallons of water put 18 pounds of lump sugar add white of an Egg to clear it boil it half an hour & when milk warm pour it into a cask upon a quarter of a peck of Elder flowers, which must be shook from the stalks and pulled when the flowers are just ready to fall - 6 pound of Raisins stoned and cut in peices the juice & rind of 6 lemons & 3 spoonsful of new yeast on a toast of bread let it stand for 3 or 4 days & when done working rack it off - this quantity of wine will be ready to bottle in 4 months. From the Cooks oracle Bright Black Tin concave reflectors may be had made by Lloyd furnishing ironmonger neer Norfolk Street Strand and by Brownley, Greek Street, Soho. Gingerbread Cake 1 cup of currants 1 [to?] of Treacle 1 [t?] of Eggs & 1 cup of Butter 3 of Flour Candyed Lemon 1 oz. ginger to taste pot ashes as much as will Lay upon a 6d
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Elder Flower Wine - Mrs Shire To every 6 gallons of water put 18 pounds of lump sugar add white of an Egg to clear it boil it half an hour & when milk warm pour it into a cask upon a quarter of a peck of Elder flowers, which must be shook from the stalks and pulled when the flowers are just ready to fall - 6 pound of Raisins stoned and cut in peices the juice & rind of 6 lemons & 3 spoonsful of new yeast on a toast of bread let it stand for 3 or 4 days & when done working rack it off - this quantity of wine will be ready to bottle in 4 months. From the Cooks oracle Bright Black Tin concave reflectors may be had made by Lloyd furnishing ironmonger neer Norfolk Street Strand and by Brownley, Greek Street, Soho. Gingerbread Cake 1 cup of currants 1 [to?] of Treacle 1 [t?] of Eggs & 1 cup of Butter 3 of Flour Candyed Lemon 1 oz. ginger to taste pot ashes as much as will Lay upon a 6d
Szathmary Culinary Manuscripts and Cookbooks
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