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Mrs. John Scobell recipe collection manuscript, Reynolds lodging, January 6, 1803
Page 15
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stirring it well to dissolve the Sugar then put in the lemon peel and all the Brandy stirring stirring it all together till the Sugar is dissolved then take a wine quart of new milk. heat it scalding hot and poure it into the liquor let it stand an hour then strain it through a flannel Bag and Bottle it for use. Lemonade Pour two quarts of boiling water on the Peel of three lemons, when cold, add half a pint of lemon juice and a pound of lump Sugar. Elder Wine 10 Quarts of water to 16 quarts of berries to be strained 11 pounds of moist Sugar, boil it half an hour, and skim it well, add a pint of yeast with a toast, let it work 2 days then put it into a Barrell add two Ounces of Ginger 2 ditto of Allspice and a quart of Brandy.
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stirring it well to dissolve the Sugar then put in the lemon peel and all the Brandy stirring stirring it all together till the Sugar is dissolved then take a wine quart of new milk. heat it scalding hot and poure it into the liquor let it stand an hour then strain it through a flannel Bag and Bottle it for use. Lemonade Pour two quarts of boiling water on the Peel of three lemons, when cold, add half a pint of lemon juice and a pound of lump Sugar. Elder Wine 10 Quarts of water to 16 quarts of berries to be strained 11 pounds of moist Sugar, boil it half an hour, and skim it well, add a pint of yeast with a toast, let it work 2 days then put it into a Barrell add two Ounces of Ginger 2 ditto of Allspice and a quart of Brandy.
Szathmary Culinary Manuscripts and Cookbooks
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