DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1700

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41
Orange Wine
Take five gallons of Spring-Water, twelve pounds of Lisbon Sugar, the whites of four Eggs well beat, boyl it three quarters of an hour taking off all the Scum, take fifty Oranges pared very thin pour your liquor boiling hot 'on them & cover them close, squeeze the Juice into a Pan, when the liquor is cool pour the juice into it & six ounces of Syrup of Lemons, & five spoonfuls of Ale Yeast, let it be well stirred together and work'd two Days, take out the Parings & tun it up with three pints of Brandy, when it has done working, take the Peels of six fresh oranges & put into the Vessel it will help to fine it, stop it very close & in six weeks or less it will be fine enough to bottle, it must be french Brandy or a Gallon of Mountain Wine.
Mrs Roberts
French Bread
A quarter of a peck of flour, three spoonfuls of good Ale-Yeast, if bitter it must be wash'd over Night, three Eggs well beaten, mix your Eggs with as much warm milk as will make it into dough, put in a little salt & knead it very light, make up your loaves & sift some raspings upon the board to set them 'on, let them stand before the fire cover'd with a Cloth 'till they are well rais'd then set them in a quick Oven, half an hour will bake them. 
Mrs Roberts.

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41 Orange Wine Take five gallons of Spring-Water, twelve pounds of Lisbon Sugar, the whites of four Eggs well beat, boyl it three quarters of an hour taking off all the Scum, take fifty Oranges pared very thin pour your liquor boiling hot 'on them & cover them close, squeeze the Juice into a Pan, when the liquor is cool pour the juice into it & six ounces of Syrup of Lemons, & five spoonfuls of Ale Yeast, let it be well stirred together and work'd two Days, take out the Parings & tun it up with three pints of Brandy, when it has done working, take the Peels of six fresh oranges & put into the Vessel it will help to fine it, stop it very close & in six weeks or less it will be fine enough to bottle, it must be french Brandy or a Gallon of Mountain Wine. Mrs Roberts French Bread A quarter of a peck of flour, three spoonfuls of good Ale-Yeast, if bitter it must be wash'd over Night, three Eggs well beaten, mix your Eggs with as much warm milk as will make it into dough, put in a little salt & knead it very light, make up your loaves & sift some raspings upon the board to set them 'on, let them stand before the fire cover'd with a Cloth 'till they are well rais'd then set them in a quick Oven, half an hour will bake them. Mrs Roberts.