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Jane Lymburner cookbook, Jan. 2, 1817
Page 34
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when cold work it with half a pint of yeast two days pour it through a flannel or seive then put it into a barrel fit for it with half an ounce of isinglass well bruised when it has done working stop it close for a month then bottle it and in every bottle put a verry small lump of sugar this is excellent wine and has a beautiful coular RasBerry Giam Take a pint of currant jelly & a quart of rasberries bruise them well together set them over a slow fire keeping it stirring all the time till it boils five or six minutes pour it into the gallpots paper
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when cold work it with half a pint of yeast two days pour it through a flannel or seive then put it into a barrel fit for it with half an ounce of isinglass well bruised when it has done working stop it close for a month then bottle it and in every bottle put a verry small lump of sugar this is excellent wine and has a beautiful coular RasBerry Giam Take a pint of currant jelly & a quart of rasberries bruise them well together set them over a slow fire keeping it stirring all the time till it boils five or six minutes pour it into the gallpots paper
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