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Emily Netuzed recipe book, August 1874
Page 40
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Ginger Wine 10 Gallon Cask. 25 lbs of loaf Sugar. 8 lbs of Raisins. 1 oz of Ising lass. 1 1/2 lb of Ginger. 10 Lemons. 2 Bottles of Rum. The Sugar & Water to be boiled together 20 minutes. The Ginger to be bruised & added to the Syrup before simmering & taking off the Fire, then to be left cool till just cool & a little fresh barm added to it, then to be [corked?] & stirred 3 days. The Raisins to be chopped. The Lemons peeled thin, the juice to be squeezed & strained. All these to be put in the Cask & the syrup poured upon them, then the Spirits to be added, it is all to be left a couple of days to [illegible] & then to be closed up.
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Ginger Wine 10 Gallon Cask. 25 lbs of loaf Sugar. 8 lbs of Raisins. 1 oz of Ising lass. 1 1/2 lb of Ginger. 10 Lemons. 2 Bottles of Rum. The Sugar & Water to be boiled together 20 minutes. The Ginger to be bruised & added to the Syrup before simmering & taking off the Fire, then to be left cool till just cool & a little fresh barm added to it, then to be [corked?] & stirred 3 days. The Raisins to be chopped. The Lemons peeled thin, the juice to be squeezed & strained. All these to be put in the Cask & the syrup poured upon them, then the Spirits to be added, it is all to be left a couple of days to [illegible] & then to be closed up.
Szathmary Culinary Manuscripts and Cookbooks
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