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Elizabeth Langlie [Langley] [Cookery Manuscript]
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1) How to make Current Wine When your Currents are Stript & well bruised put to every 3 pound thereof one quart of faire water, boyled very well & scoldng hot & stirre all very well together, & let it Stand all night, then press it & put to every gallon of Liquor a pound & a half of Sugar at the Least & Stirr it well all together, & cover the tub, and lett it Stand till next morning. If the foam at the top be very thick take it off. & [illegible] the wine op in ye vessell. Let it be full, & keep some of it till it has done working to fill it op, lay a brown paper upon the bung till it hath done working, & then Stop it up close with Clay. Peirce a hole neare the bung, & put in a peg that you may give it vent often Specialey in Change of weather. In about three weeks you must rack it off of the lees into another vessell & then put in a quantity of Sugar neare half a pound to a gallon: & leave it unstopt a day, if it workes or makes a noice in the vessell, then Stop it up Closs, & let it Stand at least a moneth before you bottle it. Let your Currence be full ripe before you Bruise them. The Goosberys must be ordered after the same manner. How to make Cowslip wine. Take to 9 Gallons of water 24 pounds of Sugar, boyle your water well together one houre, haveing put into it the whites of 6 eggs new laid, & well beaten. Skum it as any skum rises all the while it boyles then put it into a tub that is sweet,, and clean, then take a bush of picked Cowslips, the little greene in the bottome picked of, & beat them in a morter & put them into your Liquor, then take good ale yest, and Spread it upon toasts of browne bread [illegible] toasted Spread on both
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1) How to make Current Wine When your Currents are Stript & well bruised put to every 3 pound thereof one quart of faire water, boyled very well & scoldng hot & stirre all very well together, & let it Stand all night, then press it & put to every gallon of Liquor a pound & a half of Sugar at the Least & Stirr it well all together, & cover the tub, and lett it Stand till next morning. If the foam at the top be very thick take it off. & [illegible] the wine op in ye vessell. Let it be full, & keep some of it till it has done working to fill it op, lay a brown paper upon the bung till it hath done working, & then Stop it up close with Clay. Peirce a hole neare the bung, & put in a peg that you may give it vent often Specialey in Change of weather. In about three weeks you must rack it off of the lees into another vessell & then put in a quantity of Sugar neare half a pound to a gallon: & leave it unstopt a day, if it workes or makes a noice in the vessell, then Stop it up Closs, & let it Stand at least a moneth before you bottle it. Let your Currence be full ripe before you Bruise them. The Goosberys must be ordered after the same manner. How to make Cowslip wine. Take to 9 Gallons of water 24 pounds of Sugar, boyle your water well together one houre, haveing put into it the whites of 6 eggs new laid, & well beaten. Skum it as any skum rises all the while it boyles then put it into a tub that is sweet,, and clean, then take a bush of picked Cowslips, the little greene in the bottome picked of, & beat them in a morter & put them into your Liquor, then take good ale yest, and Spread it upon toasts of browne bread [illegible] toasted Spread on both
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