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Carr family cookbook, 1741-1753
Page 33
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Stand close coverd two or three hours then strain the liquor through a thick canvas bagg not too near & to every gallon of liquor put three pounds of fine powder suggar mix it well till the suggar be disolved & tun it into a shandy sherry or white wine cask fill it so full till you can reach the liquor with your finger cover it only with a napkin six or nine double for the first 5 days & stir it from the bottom once in two days. When the five days are expired lay it close down sett it on a cool [illegible] where nothing can shake it and bottle it at Candlemass or Easter if it be not then fine rack it off into clean bottles about 24 days after. The proportion of rasps is three pints or a quart
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Stand close coverd two or three hours then strain the liquor through a thick canvas bagg not too near & to every gallon of liquor put three pounds of fine powder suggar mix it well till the suggar be disolved & tun it into a shandy sherry or white wine cask fill it so full till you can reach the liquor with your finger cover it only with a napkin six or nine double for the first 5 days & stir it from the bottom once in two days. When the five days are expired lay it close down sett it on a cool [illegible] where nothing can shake it and bottle it at Candlemass or Easter if it be not then fine rack it off into clean bottles about 24 days after. The proportion of rasps is three pints or a quart
Szathmary Culinary Manuscripts and Cookbooks
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