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Mrs.Holroyd receipt book, 1830-1900
Page 13
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Elder Flower Wine. 6 Gallons of water & 13 lbs. of lump sugar, boil it 1/4 of an hour, when new milk warm put to it 1/4 of a peck of Elder Flowers picked very clean from the stems, the juice & peal of 6 lemons, 6 lbs of raisins chopped, & 5 spoonsful of new yest spread over a slice of bread; work it 4 days stirring it twice a day, then put it into your casks with 1/2 oz of Isinglass dissolved in a little of the liquor, close it well up; in about two months the wine will be ready to bottle, it must be strained through a jelly bag before it is put into the cask: - before it is bottled, add 1. qrt of best Brandy, & 2 lbs of loaf Sugar bruised. - From Miss Stansfeld The Old Hole.
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Elder Flower Wine. 6 Gallons of water & 13 lbs. of lump sugar, boil it 1/4 of an hour, when new milk warm put to it 1/4 of a peck of Elder Flowers picked very clean from the stems, the juice & peal of 6 lemons, 6 lbs of raisins chopped, & 5 spoonsful of new yest spread over a slice of bread; work it 4 days stirring it twice a day, then put it into your casks with 1/2 oz of Isinglass dissolved in a little of the liquor, close it well up; in about two months the wine will be ready to bottle, it must be strained through a jelly bag before it is put into the cask: - before it is bottled, add 1. qrt of best Brandy, & 2 lbs of loaf Sugar bruised. - From Miss Stansfeld The Old Hole.
Szathmary Culinary Manuscripts and Cookbooks
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