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Jane Lymburner cookbook, Jan. 2, 1817
Page 33
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it into earthen or china cups or jallipots when coald cut pieces of white paper just the bignes of the top of the pot dip them in brandy lay them on the jelly then cover the top close with white paper and prick it full of holes set it in a dry place you may put some in glasses for present use Currant Wine Take three gallons of water nine pounds of sugar boil the water and sugar half an hour skim it clean then have one gallon of currants picked but not bruised [our?] the liquor boiling hot over them and
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it into earthen or china cups or jallipots when coald cut pieces of white paper just the bignes of the top of the pot dip them in brandy lay them on the jelly then cover the top close with white paper and prick it full of holes set it in a dry place you may put some in glasses for present use Currant Wine Take three gallons of water nine pounds of sugar boil the water and sugar half an hour skim it clean then have one gallon of currants picked but not bruised [our?] the liquor boiling hot over them and
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