Transcribe
Translate
Susan Gilbert cookbook, 1848-1887
Page 159
More information
digital collection
archival collection guide
transcription tips
Elderberry Wine. Two quarts of Berries to one Gallon of Water boil the Berries three quarters of an hour. strain them through a seive and to every gallon of juice put three pounds and a half of sugar then boil it half an hour with a quarter of an ounce of cloves and nearly half an ounce of cloves and nearly half an once of Ginger when nearly cold toast a piece of bread and put on it a little yeast and lay it in the Wine Tun it the next day Miss Moher's receipt October 5th/55 Baked Pears To about 8 or 9 pears, add 3/4 lb powdered loaf sugar half the peel of a lemon, a few cloves, 1 Wine glass of Sherry. Colour them with a little Cochineal. S. Gilbert. December 5th 1855.
Saving...
prev
next
Elderberry Wine. Two quarts of Berries to one Gallon of Water boil the Berries three quarters of an hour. strain them through a seive and to every gallon of juice put three pounds and a half of sugar then boil it half an hour with a quarter of an ounce of cloves and nearly half an ounce of cloves and nearly half an once of Ginger when nearly cold toast a piece of bread and put on it a little yeast and lay it in the Wine Tun it the next day Miss Moher's receipt October 5th/55 Baked Pears To about 8 or 9 pears, add 3/4 lb powdered loaf sugar half the peel of a lemon, a few cloves, 1 Wine glass of Sherry. Colour them with a little Cochineal. S. Gilbert. December 5th 1855.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
