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Penelope Pemberton cookbook, Dec. 19, 1716
Page 178
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not be hot & as much barme as will work it stir ym together & lave in ye bowle & cover it close & let it work 2 days yn tun it & put to it a gallon of stronge bodid white wine & a pound of lofe suger & stop it close & ceep it 3 munths before ye botle it if yu put no wine put halfe a pound of suger more to evary gallon: To make orringe wine Take 12 sivel orringes pare ym thin: yn cut ye orringes in halves & squese out ye iuse as clane as yu can into a pot put a litle suger to ym yt ye may not turne sower yn take ye pils & halfe orringes yn squesd & power one ym 3 gallons of spring water well boyld & scomd boyleing hot yn cover ym close & let ym stand 3: 4 or 5 days or as yu see a cask on tel all ye coller tast be gone out of ym yn let it rune through a flanell bag & to evary gallon of y licker put 2 pound or 2 & a halfe if yu intend to ceep it of ye best Lisborne suger or lofe to evary galon of ye licker: Let it be just warme yn mix ye iuse with it & alle barme so much as to work it stir it well to gether & let it work like bame wine yn cut halfe an ounce of iseing glass into ye runelet yn tun ye wine up to it be sure to let ye vessel be foll stop it up close in 3 munths yu may botle it Let it rune throw a flanel yn botle it
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not be hot & as much barme as will work it stir ym together & lave in ye bowle & cover it close & let it work 2 days yn tun it & put to it a gallon of stronge bodid white wine & a pound of lofe suger & stop it close & ceep it 3 munths before ye botle it if yu put no wine put halfe a pound of suger more to evary gallon: To make orringe wine Take 12 sivel orringes pare ym thin: yn cut ye orringes in halves & squese out ye iuse as clane as yu can into a pot put a litle suger to ym yt ye may not turne sower yn take ye pils & halfe orringes yn squesd & power one ym 3 gallons of spring water well boyld & scomd boyleing hot yn cover ym close & let ym stand 3: 4 or 5 days or as yu see a cask on tel all ye coller tast be gone out of ym yn let it rune through a flanell bag & to evary gallon of y licker put 2 pound or 2 & a halfe if yu intend to ceep it of ye best Lisborne suger or lofe to evary galon of ye licker: Let it be just warme yn mix ye iuse with it & alle barme so much as to work it stir it well to gether & let it work like bame wine yn cut halfe an ounce of iseing glass into ye runelet yn tun ye wine up to it be sure to let ye vessel be foll stop it up close in 3 munths yu may botle it Let it rune throw a flanel yn botle it
Szathmary Culinary Manuscripts and Cookbooks
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