DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1820

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Page 65

These you may use immediately. when cold. - if you will keep them the next day make a Jelly of Pippins and put to them giving them a boil together then put them into Pots.

To make Currant Wine

Take your Currants & bruise them then strain them through a Sieve; To every gallon of Juice add a gallon of Water, wash the Stalks with part of the Water. to every gallon of Liquor add two pound & half of good Sugar let it stand to work a week stirring it 3 or 4 times a day tun it into the Barrel; make it up and let it stand six Weeks then draw it off and run the dregs through a flannel bag; be careful to clean your barrel well & let it be perfectly dry. Then take a good half pint of brandy & shake it in the barrel; then put yr wine in with a pound to the gallon more Sugar. add any Syrrups that you may happen to have; let it be a day or two before its made up. let it stand 6 months - bottle it

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These you may use immediately. when cold. - if you will keep them the next day make a Jelly of Pippins and put to them giving them a boil together then put them into Pots. To make Currant Wine Take your Currants & bruise them then strain them through a Sieve; To every gallon of Juice add a gallon of Water, wash the Stalks with part of the Water. to every gallon of Liquor add two pound & half of good Sugar let it stand to work a week stirring it 3 or 4 times a day tun it into the Barrel; make it up and let it stand six Weeks then draw it off and run the dregs through a flannel bag; be careful to clean your barrel well & let it be perfectly dry. Then take a good half pint of brandy & shake it in the barrel; then put yr wine in with a pound to the gallon more Sugar. add any Syrrups that you may happen to have; let it be a day or two before its made up. let it stand 6 months - bottle it