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Penelope Pemberton cookbook, Dec. 19, 1716
Page 186
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Lemon Wine Take 12 gallons of spring water & 24 pound of lofe suger or good powder put ym together boyle & scome ym very well for 3 quarters of an ouer yn have rady pard 50 lemons yn put ye parins into ye licker & boyle it a quarter of an ouer longer when yu put in ye rine put in a peny worth or less of coryander seeds if yu think ym to many: if yu think it not strong anoufe of ye pils put ym with ye licker into colers Let it stand tel it be ye temper of newe wort yn put it into ye tub to work & some fresh parins of lemons if it tast not anoufe of ye pils yn put a quart of good barme to it not biter stir ym together & lave ye bole in with ye botom up cover it close take out ye pils as sowne as yu think it tasts anoufe ye seeds take out when it coms of ye fier through a sive & before ye barme gose in have ye iuse of 50 lemons squesd as clane as yu can & put ye licker before ye barme gose in if it be not sharp anoufe put in more Let ye iuse be strand throug a sive before it gose in & all ye sharpnes washt out with a litle licker yn put barme to it & let it be stird & coverd stir it tiwse a day: Let it work 2 or 3 days & nights acording as ye wether is which it is rady tun it into a cask yt it will fil & let it be unstopt tel it hath dun workin yn stop it close & let it stand 2 munths or more yn rack
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Lemon Wine Take 12 gallons of spring water & 24 pound of lofe suger or good powder put ym together boyle & scome ym very well for 3 quarters of an ouer yn have rady pard 50 lemons yn put ye parins into ye licker & boyle it a quarter of an ouer longer when yu put in ye rine put in a peny worth or less of coryander seeds if yu think ym to many: if yu think it not strong anoufe of ye pils put ym with ye licker into colers Let it stand tel it be ye temper of newe wort yn put it into ye tub to work & some fresh parins of lemons if it tast not anoufe of ye pils yn put a quart of good barme to it not biter stir ym together & lave ye bole in with ye botom up cover it close take out ye pils as sowne as yu think it tasts anoufe ye seeds take out when it coms of ye fier through a sive & before ye barme gose in have ye iuse of 50 lemons squesd as clane as yu can & put ye licker before ye barme gose in if it be not sharp anoufe put in more Let ye iuse be strand throug a sive before it gose in & all ye sharpnes washt out with a litle licker yn put barme to it & let it be stird & coverd stir it tiwse a day: Let it work 2 or 3 days & nights acording as ye wether is which it is rady tun it into a cask yt it will fil & let it be unstopt tel it hath dun workin yn stop it close & let it stand 2 munths or more yn rack
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