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Penelope Pemberton cookbook, Dec. 19, 1716
Page 183
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Ginger Wine for sumer Take 28 quarts of springe water & 5 pound of ye best powder suger boyle ym together for halfe an ouer & scome it very well yn put into it 3 quarters of an ounce of good ginger grosely brus-d & let it boyle a litle after set it to cole tel it be ye heat of wort yn put in 4 spoone folls of good barme not biter stir it up well ons or twise a day for 2 days yn close it up & let it stand 5 days after yu botle it & in a forthnights time yu may drink it Balme wine in june Sistr D Take 9 gallons of fresh spring water 18 pound of ye best powder suger boyle water & suger gentley together 2 ours scome it well yn power it into flat colers to cole tel it be ye temper of wort when barme is put to it yu have rady 2 pound & halfe of balme leves stript of ye stolks onely ye tops cropt of with yr fingers: crush ye laves & tops with yr hands yn put it into ye hole of ye rune let & power one yr balme peny worth of good barme not biter yn power ye licker one ym stir ym well together & let it be unstopt 24 oures stir it up ons in 3 or 4 ouers yn stop it close & let it stand 2 munths: yu must have rady a clane caske & put into it 1 ounse of iseing glass cut in small peses drawe of ye wine let it run through flanel into ye outher caske yn stop it close & let it stand a munth yn botle it put a lump of duble refine suger
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Ginger Wine for sumer Take 28 quarts of springe water & 5 pound of ye best powder suger boyle ym together for halfe an ouer & scome it very well yn put into it 3 quarters of an ounce of good ginger grosely brus-d & let it boyle a litle after set it to cole tel it be ye heat of wort yn put in 4 spoone folls of good barme not biter stir it up well ons or twise a day for 2 days yn close it up & let it stand 5 days after yu botle it & in a forthnights time yu may drink it Balme wine in june Sistr D Take 9 gallons of fresh spring water 18 pound of ye best powder suger boyle water & suger gentley together 2 ours scome it well yn power it into flat colers to cole tel it be ye temper of wort when barme is put to it yu have rady 2 pound & halfe of balme leves stript of ye stolks onely ye tops cropt of with yr fingers: crush ye laves & tops with yr hands yn put it into ye hole of ye rune let & power one yr balme peny worth of good barme not biter yn power ye licker one ym stir ym well together & let it be unstopt 24 oures stir it up ons in 3 or 4 ouers yn stop it close & let it stand 2 munths: yu must have rady a clane caske & put into it 1 ounse of iseing glass cut in small peses drawe of ye wine let it run through flanel into ye outher caske yn stop it close & let it stand a munth yn botle it put a lump of duble refine suger
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