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Susan Gilbert's late nineteenth century British cookery manuscript
Page 17
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Ginger Wine Red or White Currant Wine Put 1 peck of fruit to 3 Gallons of water, and 4 lbs of sugar to the gallon. Strip the Fruit, first boil the water and let it stand till it is quite cold, then bruise the currants well and let them stand in the water 48 hours, strain it off add the sugar to it and Turn it keeping it filled up, let it stand 4 or 5 months. Noyeau Take 1 1/2 pint of Gin or White Brandy. 1 lb of loaf sugar 2 oz of bitter almonds sliced, the rind of 2 lemons put all together, and keep them closely covered for 1 week stirring them every day. Then strain and Bottle it. Mrs. Garnham
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Ginger Wine Red or White Currant Wine Put 1 peck of fruit to 3 Gallons of water, and 4 lbs of sugar to the gallon. Strip the Fruit, first boil the water and let it stand till it is quite cold, then bruise the currants well and let them stand in the water 48 hours, strain it off add the sugar to it and Turn it keeping it filled up, let it stand 4 or 5 months. Noyeau Take 1 1/2 pint of Gin or White Brandy. 1 lb of loaf sugar 2 oz of bitter almonds sliced, the rind of 2 lemons put all together, and keep them closely covered for 1 week stirring them every day. Then strain and Bottle it. Mrs. Garnham
Szathmary Culinary Manuscripts and Cookbooks
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