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American cookbook, ca. 1850
Page 6
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6 Gooseberry Wine To every pound of gooseberries (green ones) when pick'd and bruised put one quart of water, let it stand three days stirring it twice a day, to a gallon of juice when strained put three pounds of loaf sugar, put it into a barrel, and let it stand half a year, to every five gallons add one quart of Brandy, let it [work?] one week. NB Suspend a piece of Isinglas in the cask then stop it up. Plum Pudding Mrs Wigg 10 oz of the best [Shot shred very fine 10 oz of white Bread crumbs 3/4 lb of [illegible] Raisins 2 oz of dried Currants 1/2 lb. Sugar [illegible] 4 Eggs, beat well half a tea cup full of brandy A little lemon peel grated 1 oz. of Orange peel - 1 oz of Citron 1 oz. bitter almonds this quantity will take three hours to boil in a mould
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6 Gooseberry Wine To every pound of gooseberries (green ones) when pick'd and bruised put one quart of water, let it stand three days stirring it twice a day, to a gallon of juice when strained put three pounds of loaf sugar, put it into a barrel, and let it stand half a year, to every five gallons add one quart of Brandy, let it [work?] one week. NB Suspend a piece of Isinglas in the cask then stop it up. Plum Pudding Mrs Wigg 10 oz of the best [Shot shred very fine 10 oz of white Bread crumbs 3/4 lb of [illegible] Raisins 2 oz of dried Currants 1/2 lb. Sugar [illegible] 4 Eggs, beat well half a tea cup full of brandy A little lemon peel grated 1 oz. of Orange peel - 1 oz of Citron 1 oz. bitter almonds this quantity will take three hours to boil in a mould
Szathmary Culinary Manuscripts and Cookbooks
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