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Elizabeth Langlie [Langley] [Cookery Manuscript]
Page 6
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5) hath by running cleared it selfe, when (i)t is all run out put ye spices again into the pott with one or two gallons of sack and enough sugar to take away the strength of ye spices And mingle it with ye rest. bottle it up very closs and lett it stand a week or fortnight. Ye bagg must be made of thik white cotton Rasberys Wine [Mr?] Ingrams To every Gallon of Rasberys, putt a pint of Small aqua vitae, and sett them in an oven after bread is drawne for 2 or 3 houres, then Strain them by degrees till you have most part of ye juice out and to every qrt of juice you may putt halfe a pound of fine Sugar and 2 qrts of the best sack, and lett them run through a Gelly bagg, then put it into great stone bottles and cork it up as Closs as you can, and let it stand 2 or 3 dayes and strain it once more, bottle it up and tye the Corks with very strong pack thread. It will keep the year round. To Pickle Mushrooms. Gather your mushrooms they are round, then pele them, & put them into water, with ahandfull of salt as you peale them, then wash them well, then have water boyling hot & put them in & cover them close, and lett them boyle half a quarter of an our, then take them out & put them on a Cullender to draine, save some of the water for ye pickle, put to every quart of water a quart of vinegar, and a pinte of white wine, season them with pepper, salt, cloves, mace & nutmegg as you
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5) hath by running cleared it selfe, when (i)t is all run out put ye spices again into the pott with one or two gallons of sack and enough sugar to take away the strength of ye spices And mingle it with ye rest. bottle it up very closs and lett it stand a week or fortnight. Ye bagg must be made of thik white cotton Rasberys Wine [Mr?] Ingrams To every Gallon of Rasberys, putt a pint of Small aqua vitae, and sett them in an oven after bread is drawne for 2 or 3 houres, then Strain them by degrees till you have most part of ye juice out and to every qrt of juice you may putt halfe a pound of fine Sugar and 2 qrts of the best sack, and lett them run through a Gelly bagg, then put it into great stone bottles and cork it up as Closs as you can, and let it stand 2 or 3 dayes and strain it once more, bottle it up and tye the Corks with very strong pack thread. It will keep the year round. To Pickle Mushrooms. Gather your mushrooms they are round, then pele them, & put them into water, with ahandfull of salt as you peale them, then wash them well, then have water boyling hot & put them in & cover them close, and lett them boyle half a quarter of an our, then take them out & put them on a Cullender to draine, save some of the water for ye pickle, put to every quart of water a quart of vinegar, and a pinte of white wine, season them with pepper, salt, cloves, mace & nutmegg as you
Szathmary Culinary Manuscripts and Cookbooks
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