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Cookery manuscript, Reading, England
Page 5
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When cold squeeze the Lemon & Oranges very well, then take out one dozen of each and put all the rest together into your Barrel with a pint of Brandy and half an ounce of Isinglass, pulled very fine, and three or four table spoonfuls of yeast, then stop it up, and let it stand eight weeks before you bottle it. NB take out the seeds to prevent its being too bitter. Another way to make Ginger Wine Eighteen quarts of water, twelve pound of Lisbon sugar, a quarter of a pound of white Ginger and the peal of four Lemons, bruize the Ginger, and let the above ingredients, be set on the fire, the sugar melting by degrees, it must boil for more than half an hour, when just warm put it into the Vessel, add the juice of the four Lemon, half a pound of Raisins three table spoonfuls of yeast, let it work twelve days, then add a pint of Brandy and half an ounce of Isinglass, dont stop it for a fortnight, and stir it every day. Bottle it in twelve weeks. Mrs Hill
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When cold squeeze the Lemon & Oranges very well, then take out one dozen of each and put all the rest together into your Barrel with a pint of Brandy and half an ounce of Isinglass, pulled very fine, and three or four table spoonfuls of yeast, then stop it up, and let it stand eight weeks before you bottle it. NB take out the seeds to prevent its being too bitter. Another way to make Ginger Wine Eighteen quarts of water, twelve pound of Lisbon sugar, a quarter of a pound of white Ginger and the peal of four Lemons, bruize the Ginger, and let the above ingredients, be set on the fire, the sugar melting by degrees, it must boil for more than half an hour, when just warm put it into the Vessel, add the juice of the four Lemon, half a pound of Raisins three table spoonfuls of yeast, let it work twelve days, then add a pint of Brandy and half an ounce of Isinglass, dont stop it for a fortnight, and stir it every day. Bottle it in twelve weeks. Mrs Hill
Szathmary Culinary Manuscripts and Cookbooks
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