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

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Page 85

pound and a quarter of loaf Sugar; dissolve it well; and put it into a Barrel. to ten gallons of Water put four pennyworth of Isinglass dissolved stir it well together - fill your Cask so full as to take off the Scum as it rises - lay your Bung loose over it till it has done working Then stop it up. to ten Gallons you may put three pound of Sugar extraordinary to give it a better Body - put some Brandy in your Barrel - Bottle it in six, nine or twelve Months according to the size of your Barrel. 
Strawberry Wine Mrs Kenyon
Take of the finest Scarlet Strawberries well pick'd and then bruised - and to every quart of Strawberries put a quart of Water let them stand all night in a Tub - then strain them off thro' a Sieve and to every Gallon put three pound and a half of fine loaf Sugar. when this is dissolved put it in the Barrel. Then dissolve a little Isinglass and put into it with a little light yeast and as it works out fill it up with the same, and when it abates working, bung it up close. let it stand two months and then bottle it - be very careful to stir it very well in the Barrel.

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pound and a quarter of loaf Sugar; dissolve it well; and put it into a Barrel. to ten gallons of Water put four pennyworth of Isinglass dissolved stir it well together - fill your Cask so full as to take off the Scum as it rises - lay your Bung loose over it till it has done working Then stop it up. to ten Gallons you may put three pound of Sugar extraordinary to give it a better Body - put some Brandy in your Barrel - Bottle it in six, nine or twelve Months according to the size of your Barrel. Strawberry Wine Mrs Kenyon Take of the finest Scarlet Strawberries well pick'd and then bruised - and to every quart of Strawberries put a quart of Water let them stand all night in a Tub - then strain them off thro' a Sieve and to every Gallon put three pound and a half of fine loaf Sugar. when this is dissolved put it in the Barrel. Then dissolve a little Isinglass and put into it with a little light yeast and as it works out fill it up with the same, and when it abates working, bung it up close. let it stand two months and then bottle it - be very careful to stir it very well in the Barrel.