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Alice Electa Pickard recipe book, 1868
Page 166
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166 Wine. No. 2. 1 gallon currant juice 3 gallons water 4 pounds sugar to the mixture -- 1 gallon alcohol to 15 gallons of mixture -- Let the mixture stand till no scum rises. Wine. No. 3. 1 pint juice 1 quart water 1 pound loaf sugar to 1 quart of the mixture. Wine. No 4. 1 gallon juice 1 gallon water 3 pounds sugar to 1 gallon of the mixture. Beer No. 1. 3 pints water 3& 1/2 pounds sugar, best brown 1 pint molasses 4 ounces tartaric acid boil 10 minutes when cold add the whites of 4 or 6 eggs beaten to a froth. 1 tablespoon of this syrup in 1 tumbler of water -- add 1 teaspoon of soda when ready to drink. Beer. No. 2. 1&1/2 ounces ginger 1 ounce cream tartar 1 pound brown sugar 4 quarts boiling water 2 fresh
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166 Wine. No. 2. 1 gallon currant juice 3 gallons water 4 pounds sugar to the mixture -- 1 gallon alcohol to 15 gallons of mixture -- Let the mixture stand till no scum rises. Wine. No. 3. 1 pint juice 1 quart water 1 pound loaf sugar to 1 quart of the mixture. Wine. No 4. 1 gallon juice 1 gallon water 3 pounds sugar to 1 gallon of the mixture. Beer No. 1. 3 pints water 3& 1/2 pounds sugar, best brown 1 pint molasses 4 ounces tartaric acid boil 10 minutes when cold add the whites of 4 or 6 eggs beaten to a froth. 1 tablespoon of this syrup in 1 tumbler of water -- add 1 teaspoon of soda when ready to drink. Beer. No. 2. 1&1/2 ounces ginger 1 ounce cream tartar 1 pound brown sugar 4 quarts boiling water 2 fresh
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