Transcribe
Translate
Penelope Pemberton cookbook, Dec. 19, 1716
Page 180
More information
digital collection
archival collection guide
transcription tips
Birch wine Take yr birch tree at ye later end of febery & ye begining of march but do not let ye licker be to longe in gathering 2 or 3 days at most is anoufe to 10 gallons of licker beat ye whits of 2 eggs but set over ye licker first & boyle it halfe an oure yn to evary gallon of ye licker put 2 pound of fine powder suger take up some of ye licker a litle of it yn put it to ye suger & mix it yn ye 2 whits beaten very well stir ym with ye suger put a litle hot to it & mix it & put it to ye outher when it boyls a great scom will rise: ceept it scomin whilst any rises: set it to cole & when it is ye same coleness of wort when barme is put to it put good Alle barme to it & let it work as alle let ye bole swime one ye top stir it 2 or 3 times a day & when yu find it hath workt anoufe smoke yr cask with brimstone: if yu wold have it stronge to evary galon of ye wine put a pound of malygo rasons pickt & stond not smalle lyn put ym into ye caskt iust after it is smockt & then tun up yr licker to ym yn let it work & in a day or 2 close it very close Let ye cask be foll & do not botle it tel micklemas or longer if yu botle it yn yu need put not above halfe a pound of rasons when yu tun it: yu may ceep it tel yt time 12 munths it will be beter & rack it if yu think it not sweet anoufe put 1/2 a pound or 3 quarters of
Saving...
prev
next
Birch wine Take yr birch tree at ye later end of febery & ye begining of march but do not let ye licker be to longe in gathering 2 or 3 days at most is anoufe to 10 gallons of licker beat ye whits of 2 eggs but set over ye licker first & boyle it halfe an oure yn to evary gallon of ye licker put 2 pound of fine powder suger take up some of ye licker a litle of it yn put it to ye suger & mix it yn ye 2 whits beaten very well stir ym with ye suger put a litle hot to it & mix it & put it to ye outher when it boyls a great scom will rise: ceept it scomin whilst any rises: set it to cole & when it is ye same coleness of wort when barme is put to it put good Alle barme to it & let it work as alle let ye bole swime one ye top stir it 2 or 3 times a day & when yu find it hath workt anoufe smoke yr cask with brimstone: if yu wold have it stronge to evary galon of ye wine put a pound of malygo rasons pickt & stond not smalle lyn put ym into ye caskt iust after it is smockt & then tun up yr licker to ym yn let it work & in a day or 2 close it very close Let ye cask be foll & do not botle it tel micklemas or longer if yu botle it yn yu need put not above halfe a pound of rasons when yu tun it: yu may ceep it tel yt time 12 munths it will be beter & rack it if yu think it not sweet anoufe put 1/2 a pound or 3 quarters of
Szathmary Culinary Manuscripts and Cookbooks
sidebar
