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English cookbook, 1820
Page 84
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and put it in your Cask - and the Juice in your Liquor - add a little Brandy when you close it put in Isinglass - let it stand twelve months in the Cask - I make Ginger Wine To one Gallon of Water two pound of Sugar an ounce and half of white Ginger bruised let it boil for half an hour scum it well - when it is near cold put in the JIuice & outside rind of two Lemons - when quite Cold put in a little Barm and [Inn?] it up - rack it off in ten days and put in some Isinglass to clear it Bottle it off in ten day after and it will be fit to drink - Green Gooseberry Wine Mrs Kenyon Take the gooseberries when they are at their full growth but before they have changed their colour, pick and bruise them to a Gallon of cold Water put eight pound of gooseberries let it stand two days & a night; then Strain it off, and to every Gallon of Liquor put three
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and put it in your Cask - and the Juice in your Liquor - add a little Brandy when you close it put in Isinglass - let it stand twelve months in the Cask - I make Ginger Wine To one Gallon of Water two pound of Sugar an ounce and half of white Ginger bruised let it boil for half an hour scum it well - when it is near cold put in the JIuice & outside rind of two Lemons - when quite Cold put in a little Barm and [Inn?] it up - rack it off in ten days and put in some Isinglass to clear it Bottle it off in ten day after and it will be fit to drink - Green Gooseberry Wine Mrs Kenyon Take the gooseberries when they are at their full growth but before they have changed their colour, pick and bruise them to a Gallon of cold Water put eight pound of gooseberries let it stand two days & a night; then Strain it off, and to every Gallon of Liquor put three
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