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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 3
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Wines Bottles with Spirits and keep it cool or it is apt to ferment in Summer whisk spoils it N.B. at Charleton it is drank out of the Cask the Ginger should be strain'd out before the Liquor is put into the Cask Champaign of Gooseberries To every lib of Gooseberries gathered when full grown, but not turned soft, picked and bruised a Quart of Cold water let it stand 3 days stirring it every day. To each Gallon of Juice when strained put 3 lib of single refined Sugar - put it into a Barrel and add to every 20 Quarts of the Liquor a quart of Brandy and a little Isinglass let it ferment some time then put in the Isinglass to clear it and the Brandy to stop the fermentation - Bung it up for half a year and then Bottle it - it should long bottled before it is used - N.B. this is for a half Hog head - a smaller quantity must not stand so long - it grows too hard
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Wines Bottles with Spirits and keep it cool or it is apt to ferment in Summer whisk spoils it N.B. at Charleton it is drank out of the Cask the Ginger should be strain'd out before the Liquor is put into the Cask Champaign of Gooseberries To every lib of Gooseberries gathered when full grown, but not turned soft, picked and bruised a Quart of Cold water let it stand 3 days stirring it every day. To each Gallon of Juice when strained put 3 lib of single refined Sugar - put it into a Barrel and add to every 20 Quarts of the Liquor a quart of Brandy and a little Isinglass let it ferment some time then put in the Isinglass to clear it and the Brandy to stop the fermentation - Bung it up for half a year and then Bottle it - it should long bottled before it is used - N.B. this is for a half Hog head - a smaller quantity must not stand so long - it grows too hard
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