Transcribe
Translate
English cookbook, 1799
Page 183
More information
digital collection
archival collection guide
transcription tips
[Lunelle?] Wine To every gallon of water 3 pd of moist sugar, when the water is warm in the copper put in your sugar & stir it well from the bottom, to each gallon the white of an egg will beat, then do not stir it till it boils & then scum it well & let it boil half an hour, then put it in your tub to cool, & when sufficiently [illegible], put to it half a pint of yeast, turn it next day and at the same time put into your vessel a pd of raisins to each gallon, & 1/2 a pd of almonds half sweet & half bitter they must be blanched, & well beat in a mortar with a little of the wine, stir it well beat in a mortar with a little of the wine, stir it well every day for a fortnight then stir it up & try it in 6 months. The quantity of yeast & almonds above mentioned is to 14 gallons. If you please when you stop up your wine add a pint or quart of brandy To Make L'Eau d'vie Take seven large lemons pare them thin as possible a quart of French Brandy, or rum, six ounces of fine loaf sugar to a pint of spring water, boil the sugar & water to a syrup a quarter of a pint of new milk, put all the above ingredients into a jar and give them a stir together, let it stand 3 days be careful in keeping it well covered & stir it every day, then filter it through paper & it is ready for use. This is an elegant & much admired cordial
Saving...
prev
next
[Lunelle?] Wine To every gallon of water 3 pd of moist sugar, when the water is warm in the copper put in your sugar & stir it well from the bottom, to each gallon the white of an egg will beat, then do not stir it till it boils & then scum it well & let it boil half an hour, then put it in your tub to cool, & when sufficiently [illegible], put to it half a pint of yeast, turn it next day and at the same time put into your vessel a pd of raisins to each gallon, & 1/2 a pd of almonds half sweet & half bitter they must be blanched, & well beat in a mortar with a little of the wine, stir it well beat in a mortar with a little of the wine, stir it well every day for a fortnight then stir it up & try it in 6 months. The quantity of yeast & almonds above mentioned is to 14 gallons. If you please when you stop up your wine add a pint or quart of brandy To Make L'Eau d'vie Take seven large lemons pare them thin as possible a quart of French Brandy, or rum, six ounces of fine loaf sugar to a pint of spring water, boil the sugar & water to a syrup a quarter of a pint of new milk, put all the above ingredients into a jar and give them a stir together, let it stand 3 days be careful in keeping it well covered & stir it every day, then filter it through paper & it is ready for use. This is an elegant & much admired cordial
Szathmary Culinary Manuscripts and Cookbooks
sidebar
