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Winemaker's recipes, New York, 1810
Page 28
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[pecued?] to make Good Currant Wine geather your currants when they [is?] dry and then pint. Them and to every gallon of currants put the same quantity of watter but in the first steove boil your watter the day before or it may get cold well star it every day for three or four days and then strain it of and to every gallon put [3 th 1/2?] of sugar and well stir it and then put it in the cast and when it don making a noise fasten it up but you may add some brandy as much as you think proper and if it works to [thornes?] you bette draw it of in A Nother barrel for a day
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[pecued?] to make Good Currant Wine geather your currants when they [is?] dry and then pint. Them and to every gallon of currants put the same quantity of watter but in the first steove boil your watter the day before or it may get cold well star it every day for three or four days and then strain it of and to every gallon put [3 th 1/2?] of sugar and well stir it and then put it in the cast and when it don making a noise fasten it up but you may add some brandy as much as you think proper and if it works to [thornes?] you bette draw it of in A Nother barrel for a day
Szathmary Culinary Manuscripts and Cookbooks
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