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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 8
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Sparkling Ginger Wine Mss Stracha To one Anker 15 pounds single refined Sugar, the whites of 8 Eggs simmer it well just before it comes to a boil. then put in one pound of Ginger bruised, and let it stand 20 Minutes - take a Dozn. and half of Lemons squeeze them and put the juice into the Barrel with the Sugar when it is cold half an ounce of Isinglass and 2 spoonfuls of good yeast in 3 or 4 days bung it close up. let it stand a fortnight Spruce Beer To one Anker half a 3/6 pot of Essence of Spruce 8 pounds of Treacle 1 English pint of Barm - warm some of the water and mix it by degrees with the Treacle and Spruce, whisking it very much in a Tub put it into the Barrel when milk warm then add the Barm and let it stand 3 days then put a paper slightly on - it is ready to Bottle in 4 days and to drink in 4 or 5 after that Mrs Scott [illegible]
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Sparkling Ginger Wine Mss Stracha To one Anker 15 pounds single refined Sugar, the whites of 8 Eggs simmer it well just before it comes to a boil. then put in one pound of Ginger bruised, and let it stand 20 Minutes - take a Dozn. and half of Lemons squeeze them and put the juice into the Barrel with the Sugar when it is cold half an ounce of Isinglass and 2 spoonfuls of good yeast in 3 or 4 days bung it close up. let it stand a fortnight Spruce Beer To one Anker half a 3/6 pot of Essence of Spruce 8 pounds of Treacle 1 English pint of Barm - warm some of the water and mix it by degrees with the Treacle and Spruce, whisking it very much in a Tub put it into the Barrel when milk warm then add the Barm and let it stand 3 days then put a paper slightly on - it is ready to Bottle in 4 days and to drink in 4 or 5 after that Mrs Scott [illegible]
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