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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 57
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57 Orange wine by Mrs [Strachan?] To a 10 pint Cask take 15 pounds fair raw Sugar and about 5 Dozs Sevill Oranges - pare the rind off one half Squeeze all the Juice and wash the Skins in the Liquor you are to make your wine of then Boil the water and pour it boiling upon the rhind you have pared off [reserving?] a [little?], to put into the Cask for it to [illegible] upon when it is quite cold put your Juice and Sugar to it when the Sugar is quite melted put it in your Cask with the part of the rhind that was reserved It will not work [illegible] but when you think it has worked enough put 1 Quart good Brandy (British will do) at the same time put a little Isinglass - Bung it up and Bottle it when quite fine perhaps in 2 or 3 months - N.B. Strain the Juice thro a Search If you choose it you may put 1 fourth part Lemons the other 3 Bitter Oranges
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57 Orange wine by Mrs [Strachan?] To a 10 pint Cask take 15 pounds fair raw Sugar and about 5 Dozs Sevill Oranges - pare the rind off one half Squeeze all the Juice and wash the Skins in the Liquor you are to make your wine of then Boil the water and pour it boiling upon the rhind you have pared off [reserving?] a [little?], to put into the Cask for it to [illegible] upon when it is quite cold put your Juice and Sugar to it when the Sugar is quite melted put it in your Cask with the part of the rhind that was reserved It will not work [illegible] but when you think it has worked enough put 1 Quart good Brandy (British will do) at the same time put a little Isinglass - Bung it up and Bottle it when quite fine perhaps in 2 or 3 months - N.B. Strain the Juice thro a Search If you choose it you may put 1 fourth part Lemons the other 3 Bitter Oranges
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