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Susan Gilbert's late nineteenth century British cookery manuscript
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Malt Wine Take 4 Gallons of ale, boil about 5 minutes, 6 Gallons of water boiled with 32 lbs of moist sugar half an hour, and cleared with whites of eggs, work the vat when cold enough, with a spoonful of yeast, the next day Turn it, the week after add 2 1/2 lbs Raisins, 2 1/2 lbs Figs, 1/2 lb of stone sugar 1/4 lb of bitter almonds, 1/4 oz of Isinglass, and a Bottle of Brandy, let it stand 12 months and then bottle it. Mrs Garnham Ginger Wine Take 10 quarts of water, 5 lbs of loaf sugar, the peel of 3 lemons, and 4 oz of ginger, boil them together 1/2 an hour, when the liquor is milk warm put it into the cask, with a table spoonful of yeast, 1 lb of Raisins and the juice of 3 lemons, let it remain a week, stirring it every day, then put 1/2 a pint of Brandy, and stop it down it will be fit to Bottle in 3 months. Mrs G
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Malt Wine Take 4 Gallons of ale, boil about 5 minutes, 6 Gallons of water boiled with 32 lbs of moist sugar half an hour, and cleared with whites of eggs, work the vat when cold enough, with a spoonful of yeast, the next day Turn it, the week after add 2 1/2 lbs Raisins, 2 1/2 lbs Figs, 1/2 lb of stone sugar 1/4 lb of bitter almonds, 1/4 oz of Isinglass, and a Bottle of Brandy, let it stand 12 months and then bottle it. Mrs Garnham Ginger Wine Take 10 quarts of water, 5 lbs of loaf sugar, the peel of 3 lemons, and 4 oz of ginger, boil them together 1/2 an hour, when the liquor is milk warm put it into the cask, with a table spoonful of yeast, 1 lb of Raisins and the juice of 3 lemons, let it remain a week, stirring it every day, then put 1/2 a pint of Brandy, and stop it down it will be fit to Bottle in 3 months. Mrs G
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