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Margaret Dyson Holland cookbook, 1834
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Patagonian Wine Take the peels of eighteen Seville Oranges and of eighteen Lemons, steep them in three gallons of French Brandy close stopped twenty four hours: boil 18 quarts of water with 9 pounds of loaf Sugar & clarify it with the whites of eggs and when cold add the juice of 72 Oranges and the Brandy and 18 Lemons: take out the peels from the Brandy and put the liquor altogether into a vessel close stopped . When fine (which will be in Six months) bottle it off - N.B. Take care the fruit is all sound. Cherry Wine Two quarts of water, 2 quarts of juice, 3 1/2 lbs of lump Sugar, 1/4 lb of the stones bruised to be put into the barrel. To stand in the barrel twelve months. N. B. One stone of fruit generally renders one gallon of juice.
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Patagonian Wine Take the peels of eighteen Seville Oranges and of eighteen Lemons, steep them in three gallons of French Brandy close stopped twenty four hours: boil 18 quarts of water with 9 pounds of loaf Sugar & clarify it with the whites of eggs and when cold add the juice of 72 Oranges and the Brandy and 18 Lemons: take out the peels from the Brandy and put the liquor altogether into a vessel close stopped . When fine (which will be in Six months) bottle it off - N.B. Take care the fruit is all sound. Cherry Wine Two quarts of water, 2 quarts of juice, 3 1/2 lbs of lump Sugar, 1/4 lb of the stones bruised to be put into the barrel. To stand in the barrel twelve months. N. B. One stone of fruit generally renders one gallon of juice.
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