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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 4
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Wines Ginger Wine without Spirits 4 Gallons of Water 16 lib of Lump Sugar 1/2 lib of mace Ginger - boil it half an hour scum it well when Cold add the Juice of 3 Lemons and the thin rinds two or three Spoonfulls of good yeast - After it is done working Clarify with Isinglass - when Bottled add about half a Glass of Spirits to every Bottle - N.B. It is fit for use in six weeks Ginger Wine with less Sugar To 9 pints of Water add 5 pounds of good raw Sugar, and 3 ounces of beat Ginger - with the peel of 6 Lemons. Boil it 20 minutes pour it into a Vessel and when cold put in a toast dipped in Barm - when fermented 3 days put it into a Cask - adding the juice of the 6 Lemons - Bung it up and Bottle it in 14 days rinsing the Bottles with Spirits - it is soon fit to drink, but will not keep long
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Wines Ginger Wine without Spirits 4 Gallons of Water 16 lib of Lump Sugar 1/2 lib of mace Ginger - boil it half an hour scum it well when Cold add the Juice of 3 Lemons and the thin rinds two or three Spoonfulls of good yeast - After it is done working Clarify with Isinglass - when Bottled add about half a Glass of Spirits to every Bottle - N.B. It is fit for use in six weeks Ginger Wine with less Sugar To 9 pints of Water add 5 pounds of good raw Sugar, and 3 ounces of beat Ginger - with the peel of 6 Lemons. Boil it 20 minutes pour it into a Vessel and when cold put in a toast dipped in Barm - when fermented 3 days put it into a Cask - adding the juice of the 6 Lemons - Bung it up and Bottle it in 14 days rinsing the Bottles with Spirits - it is soon fit to drink, but will not keep long
Szathmary Culinary Manuscripts and Cookbooks
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