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Penelope Pemberton cookbook, Dec. 19, 1716

Page 179

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Rason Wine Take 12 pound of rasons newe maligo or rasons of ye sun are beter pick ym & cut ym in small peeses & put ym in a wooden stand or pot boyle 12 quarts of springe water boyld & scomd and cold agane & put it to ye rasons stop it close in winter yn may let it stand 16 days in somer 9 days yn strane ye licker out & take a third part & set it one ye fier in a clane pan & let it scold but not boyle: yn mix it with ye outher 2 parts yn tun it up & put to it 3 or 4 spoonefolls of ollmons blansht & stampt with a litle milk yn stop ye vessel close it is best to let it stand 12 munths & yn rack it into an outher vessel & a quarter of an ounce of iseing glass cut in small peses stop it close & let it stand 6 weeks yu must let it rune through flanell both when yu rack it & botle it yn botle it for yr use: yu must be sure to stir it in ye woden stand & take of ye rason stons evar day tel ye 2 last days before yu tun it
 
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