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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 129
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Transcribed by: Lucy Patterson -Wines- Mulled 1 pint wine~the same of water let it come to a boil~have ready 4 eggs well beaten in a large pitcher pour the wine over the eggs stirring it well all the time~serve hot! ~again~ 3 tumblers wine~1 of water~12 eggs. 12 spoons sugar~when you put the whites & yolks together put the wine over the [fene] & let it just come to a boil. Currant 4 qts currant juice to 4 qts water & add 8 pounds of sugar~press the currants in a jar & let them stand 24 hours, ~then strain add the sugar & water~put them in jugs & let them till fermentation ceases ~ then cork tight & in March bottle it.
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Transcribed by: Lucy Patterson -Wines- Mulled 1 pint wine~the same of water let it come to a boil~have ready 4 eggs well beaten in a large pitcher pour the wine over the eggs stirring it well all the time~serve hot! ~again~ 3 tumblers wine~1 of water~12 eggs. 12 spoons sugar~when you put the whites & yolks together put the wine over the [fene] & let it just come to a boil. Currant 4 qts currant juice to 4 qts water & add 8 pounds of sugar~press the currants in a jar & let them stand 24 hours, ~then strain add the sugar & water~put them in jugs & let them till fermentation ceases ~ then cork tight & in March bottle it.
Szathmary Culinary Manuscripts and Cookbooks
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