DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Mary Carnegie and Susan Gillespie cookbook, 1804-1905

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Mary Carnegie and Susan Gillespie cookbook, 1804-1905

Page 9

Craigo Ginger Wine
To 1 Anker 16 pounds of coarse raw Sugar the Whites of 8 Eggs - Scum it well just before it begins to Boil then put in one pound of Ginger bruised and let it stand 20 Minutes - take 22 Lemons squeeze them and put the Juice into the Barrel pare the Lemons and pour the the liquor hot on the parings - when cold put two spoonfuls of good Barm and let it ferment two or three days then Bung it up close and let it stand a fortnight before it is Bottled NB 4 Bottles of Strong Ale and 4 of Porter instead of Lemons answers well - the Ginger should be put in a Muslin Bag loosely tied --
Elderflower Wine - by Mrs Carre Caver
Take 5 Gallons of Water and 15 pounds of Loaf Sugar boil it for half an hour scum it all the time have ready picked 4 Quarts of fine Elder flowers. put them into the Liquor and stir all well together when it is Cool put in 6 spoonfuls of Lemon juice and 4 or 5 of Ale yeast let it work 3 or 4 days stirring it twice a day put to it half an English pint of Brandy then put it in a sweet Cask and clay it close when fine Bottle it off  It ought to be kept 3 years.

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Craigo Ginger Wine To 1 Anker 16 pounds of coarse raw Sugar the Whites of 8 Eggs - Scum it well just before it begins to Boil then put in one pound of Ginger bruised and let it stand 20 Minutes - take 22 Lemons squeeze them and put the Juice into the Barrel pare the Lemons and pour the the liquor hot on the parings - when cold put two spoonfuls of good Barm and let it ferment two or three days then Bung it up close and let it stand a fortnight before it is Bottled NB 4 Bottles of Strong Ale and 4 of Porter instead of Lemons answers well - the Ginger should be put in a Muslin Bag loosely tied -- Elderflower Wine - by Mrs Carre Caver Take 5 Gallons of Water and 15 pounds of Loaf Sugar boil it for half an hour scum it all the time have ready picked 4 Quarts of fine Elder flowers. put them into the Liquor and stir all well together when it is Cool put in 6 spoonfuls of Lemon juice and 4 or 5 of Ale yeast let it work 3 or 4 days stirring it twice a day put to it half an English pint of Brandy then put it in a sweet Cask and clay it close when fine Bottle it off It ought to be kept 3 years.