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Penelope Pemberton cookbook, Dec. 19, 1716
Page 177
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quarts of ye iuse of ellder bearis which must be rady ageanst yu ton prapard thos: pick ripe drie ellder baris of ye stolks put ym in a pit & set ym in ye oven mouth when yu beak bread or outher things will do Let ym stand an ouer to sofen: bruse ye baris a litle yn squese ye iuse through a lining cloth: or yu may bruse ye baris rawe & quese ye iuse throug a cloth; Let ye iuse be cold yn stir it with ye wine yu must be sure to let ye vessel be foll when it hath do workin stop it close up & let it stand 6 weeks yn if ye wether be clere tap it & if ye wine be clere botle it Let it rune throug a flanell if it be not dalay it a week or forthnight longer Let it be clere wether when yu tap it yu may put a lump of suger in evary botle: ye say ys wine will ceep 7 years & be beter at 2 years end yn at one yu may begin to drink at ye munth end ye later end of ye botls will not be clere so must set ym by ym selves Sivell orringe wine Take 5 gallons of spring water put to it 10 pound of lofe suger & ye whits of 2 eggs beaten wel Let it boyle an ouer & scome it cleane: yn have rady 50 orringe pare ym thin yn power ye licker not one ye pareings & let it stand tel it be blood warme yn have ye iuse rady squesd ouy of orringes & put it in and halfe an oune of iseing glass cut in small peeses poure one it a pint of boyleing water to desolve it & set it by ye fier to be rady yo put in with ye iuse Let it
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quarts of ye iuse of ellder bearis which must be rady ageanst yu ton prapard thos: pick ripe drie ellder baris of ye stolks put ym in a pit & set ym in ye oven mouth when yu beak bread or outher things will do Let ym stand an ouer to sofen: bruse ye baris a litle yn squese ye iuse through a lining cloth: or yu may bruse ye baris rawe & quese ye iuse throug a cloth; Let ye iuse be cold yn stir it with ye wine yu must be sure to let ye vessel be foll when it hath do workin stop it close up & let it stand 6 weeks yn if ye wether be clere tap it & if ye wine be clere botle it Let it rune throug a flanell if it be not dalay it a week or forthnight longer Let it be clere wether when yu tap it yu may put a lump of suger in evary botle: ye say ys wine will ceep 7 years & be beter at 2 years end yn at one yu may begin to drink at ye munth end ye later end of ye botls will not be clere so must set ym by ym selves Sivell orringe wine Take 5 gallons of spring water put to it 10 pound of lofe suger & ye whits of 2 eggs beaten wel Let it boyle an ouer & scome it cleane: yn have rady 50 orringe pare ym thin yn power ye licker not one ye pareings & let it stand tel it be blood warme yn have ye iuse rady squesd ouy of orringes & put it in and halfe an oune of iseing glass cut in small peeses poure one it a pint of boyleing water to desolve it & set it by ye fier to be rady yo put in with ye iuse Let it
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