DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Ann Kenwrick cookbook, 1770

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Page 68

With the Raw altogether, and put into a Vessell and stop it close, let it Stand two Months before You bottle it, put into each bottle  a Lump of [Loaf?] Sugar, let it Stand 3 Weeks or a Month Before you drink it in your Celler.
Burch Wine
Cut a hole in the [Tree?] put in a [Fossett?], let it run into a Vessell, and to every Gallon of Water put in 2 Pounds of powder Sugar, Scum it well and put in Ginger, [Clouer?], Mace, Nutmeggs, with the juice and peel of Lemmens, according to the quantity you make, the boile it an hour and half and let it Stand to be almost cold, then put in a pint of the best Ale yest to 6 Gallons, and the next day put it into a Vefsell, let it Stand a fortnight or more, then bottle it, and let it Stand [3?] Months before you drink it.
Balckberry Wine
Let the Berries be full ripe, put 15 [Pecks?] into a Tubb, cover them with a cloth, don't let it touch the berries and in 2 or 3 days they will heat when you find them hott [illegible] them in the Tubb and press out all the Juice you can, Set it by, then [Power?] over the remaindiing Berries 10 Gallons of Rain Water boiling hott, wherein must be dissolved 3 ounces of powder of [Tortez?], So let the water Cool on the berries, boile 12 Pounds of Good Sugar in the Water, boile it well, and Scum it clean When it's Something less than lukewarm, let it run, and put to it a pint of Ale yest without hop, and mix with it the juice you Straind out then tun it up in a New Vessell, when its all in let it Stand 2 Months, Stop it close a [illegible] [hath?] done working, and when you bottle it of put in a lump of Sugar into each bottle to make it brisk, let it in you Seller for [use?].
Elder Wine
Take 2 Pounds of Mallago [Raisons?], pickt, rubb'd chopped, not washt, put them into 5 Gallons of water

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With the Raw altogether, and put into a Vessell and stop it close, let it Stand two Months before You bottle it, put into each bottle a Lump of [Loaf?] Sugar, let it Stand 3 Weeks or a Month Before you drink it in your Celler. Burch Wine Cut a hole in the [Tree?] put in a [Fossett?], let it run into a Vessell, and to every Gallon of Water put in 2 Pounds of powder Sugar, Scum it well and put in Ginger, [Clouer?], Mace, Nutmeggs, with the juice and peel of Lemmens, according to the quantity you make, the boile it an hour and half and let it Stand to be almost cold, then put in a pint of the best Ale yest to 6 Gallons, and the next day put it into a Vefsell, let it Stand a fortnight or more, then bottle it, and let it Stand [3?] Months before you drink it. Balckberry Wine Let the Berries be full ripe, put 15 [Pecks?] into a Tubb, cover them with a cloth, don't let it touch the berries and in 2 or 3 days they will heat when you find them hott [illegible] them in the Tubb and press out all the Juice you can, Set it by, then [Power?] over the remaindiing Berries 10 Gallons of Rain Water boiling hott, wherein must be dissolved 3 ounces of powder of [Tortez?], So let the water Cool on the berries, boile 12 Pounds of Good Sugar in the Water, boile it well, and Scum it clean When it's Something less than lukewarm, let it run, and put to it a pint of Ale yest without hop, and mix with it the juice you Straind out then tun it up in a New Vessell, when its all in let it Stand 2 Months, Stop it close a [illegible] [hath?] done working, and when you bottle it of put in a lump of Sugar into each bottle to make it brisk, let it in you Seller for [use?]. Elder Wine Take 2 Pounds of Mallago [Raisons?], pickt, rubb'd chopped, not washt, put them into 5 Gallons of water