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Mrs.Holroyd receipt book, 1830-1900
Page 15
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a quart of currant juice, & a gill of raspberries. To make Currant Wine. Take your Currants & measure them, & to every 5 qrts put a gallon of cold water Squeeze your currants well before you put them into the water, then strain them through a sieve, & to every gall of liquor put 3 lbs of sugar, and stir it well whilst the sugar is dissolved, then turn it into a clean barrel & let it stand about 3 weeks, then drain it off clear & wash the barrel out, & put about 1 lb of sugar to every 4 gall., & turn it again, then close it up and let it stand a month, when bottle it; & put Brandy according to taste.
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a quart of currant juice, & a gill of raspberries. To make Currant Wine. Take your Currants & measure them, & to every 5 qrts put a gallon of cold water Squeeze your currants well before you put them into the water, then strain them through a sieve, & to every gall of liquor put 3 lbs of sugar, and stir it well whilst the sugar is dissolved, then turn it into a clean barrel & let it stand about 3 weeks, then drain it off clear & wash the barrel out, & put about 1 lb of sugar to every 4 gall., & turn it again, then close it up and let it stand a month, when bottle it; & put Brandy according to taste.
Szathmary Culinary Manuscripts and Cookbooks
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