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English recipe and housebook, 1689-1732
Page 37
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To make blak cherry wine or coran or gosbery wine to a gallon of juis 8 quarts of watter and 2 pounds of suger bowl the watter and suger to gever for a bout half a hower clarifie with wite of eggs when it is but just blod warm put in the juice then put it in a lettell wessell to work stop it but not close let it stand a month then stran it throw a flamish bag then put it in the wesill agen and let it stand a fornit then bottell it and put a lomp of suger into everry bottell if your plese you may put the samequantity watter and suger as be for into the fruit after the juis is squeced from it it will make a pretty small wine to drink presently To make reason wine take 2 galans of watter and 2 pound of rasons 2 lemons a pound of suger and let it stand 3 days then botle it in for as [nife?] it will be fit to drink if you please to to a pint of whine. it will be the better To candy all sorts of lemon (crossed out) to candy all sorts of fruts [lefann?] and lamans and the like take a pound of dobell refine suger and put it in to a posnet with as much watter as will wast it bowl it tell it comes to candy height then take all your frut being preserved and deyed and dran them then sour suger and lay them on your hurdes in in a quarer of an ower time tha will be finly caned
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To make blak cherry wine or coran or gosbery wine to a gallon of juis 8 quarts of watter and 2 pounds of suger bowl the watter and suger to gever for a bout half a hower clarifie with wite of eggs when it is but just blod warm put in the juice then put it in a lettell wessell to work stop it but not close let it stand a month then stran it throw a flamish bag then put it in the wesill agen and let it stand a fornit then bottell it and put a lomp of suger into everry bottell if your plese you may put the samequantity watter and suger as be for into the fruit after the juis is squeced from it it will make a pretty small wine to drink presently To make reason wine take 2 galans of watter and 2 pound of rasons 2 lemons a pound of suger and let it stand 3 days then botle it in for as [nife?] it will be fit to drink if you please to to a pint of whine. it will be the better To candy all sorts of lemon (crossed out) to candy all sorts of fruts [lefann?] and lamans and the like take a pound of dobell refine suger and put it in to a posnet with as much watter as will wast it bowl it tell it comes to candy height then take all your frut being preserved and deyed and dran them then sour suger and lay them on your hurdes in in a quarer of an ower time tha will be finly caned
Szathmary Culinary Manuscripts and Cookbooks
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