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Penelope Pemberton cookbook, Dec. 19, 1716
Page 181
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duble refine suger in ye cask yn rack it in or a pound of cut rasons stond or both if not sweet anoufe stop it close & let it stand tel it be clere wether in aprel yn botle it let it rune through a flanel when yu rack it & when yu botle put no suger in ye botles it will make it muddy cut halfe an ounce of ising glas cut in peses when yu rack it Balme wine maid in june Take 9 gallons of spring water 13 pound & 1/2 of ye best powder suger beat 2 whits of eggs: mix ym with yr water & suger boyle ym gently in a pan ceep it scomein as it rises boyle it for 2 ours power it into colers & let it cole tel it be ye temper of wort yn have rady 2 pound of balme leves stript of ye stolks & ye tops cropt of with yr fingers crush & ye tops & leves with yr hands yn put it in at ye hole of ye runelit yn power one ye leves a peny worth of good barme not biter yn power ye licker one ye balme & barme stir it well together & let it be unstopt for 24 ouers stir it up onse in 3 or 4 ouers yn stop it close & let it stand 2 weeks yn botle it with no suger: before yu botle it yu must strane it through a flanell bag be sure to put into ye cask when yu rack it halfe an ounse of iseingglas cut in small peeses Let it stand 6 weeks or 2 munths & botle it
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duble refine suger in ye cask yn rack it in or a pound of cut rasons stond or both if not sweet anoufe stop it close & let it stand tel it be clere wether in aprel yn botle it let it rune through a flanel when yu rack it & when yu botle put no suger in ye botles it will make it muddy cut halfe an ounce of ising glas cut in peses when yu rack it Balme wine maid in june Take 9 gallons of spring water 13 pound & 1/2 of ye best powder suger beat 2 whits of eggs: mix ym with yr water & suger boyle ym gently in a pan ceep it scomein as it rises boyle it for 2 ours power it into colers & let it cole tel it be ye temper of wort yn have rady 2 pound of balme leves stript of ye stolks & ye tops cropt of with yr fingers crush & ye tops & leves with yr hands yn put it in at ye hole of ye runelit yn power one ye leves a peny worth of good barme not biter yn power ye licker one ye balme & barme stir it well together & let it be unstopt for 24 ouers stir it up onse in 3 or 4 ouers yn stop it close & let it stand 2 weeks yn botle it with no suger: before yu botle it yu must strane it through a flanell bag be sure to put into ye cask when yu rack it halfe an ounse of iseingglas cut in small peeses Let it stand 6 weeks or 2 munths & botle it
Szathmary Culinary Manuscripts and Cookbooks
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