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Winemaker's recipes, New York, 1810
Page 19
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To make English Medereir Wine take thirty pounds of sugar to ten gallons of water wine measure boil it a half an hour then skim it clean and then pour it into a clean tub and when new milk warm put to every gallon one Quart of good strong Ale out of the work ing tub let it worn together two days then put it in to a barrell with six pound of Sun Riasoins choped a littel one pound and a half of Sugar Candy one ounce of Ising glass and when it has done working add on Quart of the best brandy and three ounces of bitter Almonds a littele briused Then stop it up close and let it stand a year or if its two years it will be the better
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To make English Medereir Wine take thirty pounds of sugar to ten gallons of water wine measure boil it a half an hour then skim it clean and then pour it into a clean tub and when new milk warm put to every gallon one Quart of good strong Ale out of the work ing tub let it worn together two days then put it in to a barrell with six pound of Sun Riasoins choped a littel one pound and a half of Sugar Candy one ounce of Ising glass and when it has done working add on Quart of the best brandy and three ounces of bitter Almonds a littele briused Then stop it up close and let it stand a year or if its two years it will be the better
Szathmary Culinary Manuscripts and Cookbooks
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