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Cookery manuscript, Reading, England
Page 20
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Grape Wine Three Pounds & a half of moist lump sugar to three quarts of water & one quart of Grape Juice, mix it all together & let it stand a night, then put it into a Barrel keeping it filled up every day with the same wine, when it has done working stop it down for six months, then add half a pint of best Brandy to every gallon of wine & keep it six months longer or more than that before it is bottled. Sally Griffin made 27 gallon of this autumn 1815 Noyeau 4 Ounces of bitter almonds blanched & beat to a paste, then put to them a quart of English Gin, set them before the fire for 4 or 5 days & shake it frequently, then put one pound of fine loaf sugar, broke & dipped in water, let it stand in a bason till it is dissolved, then mix it altogether & let it stand 24 hours shaking it well, afterwards strain it through a filtering paper. Probatum Mrs. Mapletaft
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Grape Wine Three Pounds & a half of moist lump sugar to three quarts of water & one quart of Grape Juice, mix it all together & let it stand a night, then put it into a Barrel keeping it filled up every day with the same wine, when it has done working stop it down for six months, then add half a pint of best Brandy to every gallon of wine & keep it six months longer or more than that before it is bottled. Sally Griffin made 27 gallon of this autumn 1815 Noyeau 4 Ounces of bitter almonds blanched & beat to a paste, then put to them a quart of English Gin, set them before the fire for 4 or 5 days & shake it frequently, then put one pound of fine loaf sugar, broke & dipped in water, let it stand in a bason till it is dissolved, then mix it altogether & let it stand 24 hours shaking it well, afterwards strain it through a filtering paper. Probatum Mrs. Mapletaft
Szathmary Culinary Manuscripts and Cookbooks
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