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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 51
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51- not Stirring it after the flour is mixed put it into small pans for the Oven which ought to be Slow Mrs L[illegible] Black Currant Wine by Mrs. [Putnam?] of C[illegible] To a 20 pint Cask take 28 pounds of raw Sugar and 12 pounds of Currant Juice - Mix them together and fill One Cask up with cold water - the Cask must be filled up twice a day with Currant Juice and water or with Sugar and water that it may work over what works over must not be put in again Continue this process for a fortnight then stop One fermentation by filling up the Cask with whiskey - 2 or 3 Bottles will be sufficient - Bring it well up and Bottle it in Spring - NB - It will require some hot water to get all the Juice extracted from the Currants this must be [assessed?] to ascertain the quantity of Juice
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51- not Stirring it after the flour is mixed put it into small pans for the Oven which ought to be Slow Mrs L[illegible] Black Currant Wine by Mrs. [Putnam?] of C[illegible] To a 20 pint Cask take 28 pounds of raw Sugar and 12 pounds of Currant Juice - Mix them together and fill One Cask up with cold water - the Cask must be filled up twice a day with Currant Juice and water or with Sugar and water that it may work over what works over must not be put in again Continue this process for a fortnight then stop One fermentation by filling up the Cask with whiskey - 2 or 3 Bottles will be sufficient - Bring it well up and Bottle it in Spring - NB - It will require some hot water to get all the Juice extracted from the Currants this must be [assessed?] to ascertain the quantity of Juice
Szathmary Culinary Manuscripts and Cookbooks
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