Transcribe
Translate
Mrs.Holroyd receipt book, 1830-1900
Page 16
More information
digital collection
archival collection guide
transcription tips
Cowslip Wine. To 1. Gallon of water 3 lbs of loaf sugar; & 1/2 a peck of cowslip flowers. - Boil the sugar & water, and clear it with the whites of Eggs: peel 3 lemons, & pour the water hot upon them when cold put the juice with a little yeast, & the flowers into a tub: Let it work three days stirring it several times a day, then squeeze out the Flowers & turn it. Bottle it in about a month, & add a little French Brandy. Elder Wine. 4. Peck of Elderberries, 10 gallons of water, 35 lbs of sugar, 1 lb of ginger, 2 oz Cloves, 6 or 8 lemons, 1 oz of Isinglass, & 1 quart of Brandy.
Saving...
prev
next
Cowslip Wine. To 1. Gallon of water 3 lbs of loaf sugar; & 1/2 a peck of cowslip flowers. - Boil the sugar & water, and clear it with the whites of Eggs: peel 3 lemons, & pour the water hot upon them when cold put the juice with a little yeast, & the flowers into a tub: Let it work three days stirring it several times a day, then squeeze out the Flowers & turn it. Bottle it in about a month, & add a little French Brandy. Elder Wine. 4. Peck of Elderberries, 10 gallons of water, 35 lbs of sugar, 1 lb of ginger, 2 oz Cloves, 6 or 8 lemons, 1 oz of Isinglass, & 1 quart of Brandy.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
