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English cookbook, 1750-1780
Page 93
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they ye next Morning take it out and put it upon Nettles in a Pewter Dish upon it an put it upon fresh Nettles once in 24 Hours -- To make Goosbery Wine Take 4 Pecks of Goosberys not very ripe pick ym clean and bruise them in a Mortar then take 4 Gallons of Water which hast been Boild and let it Stand cold Mash them very well togeth. 3 times a Day for 3 Days together then strain it and to every Gallon of Liquor put 4 Lb of b Sugar Stir it about till it is as Melted then Strain it thorough a flannel Bagg Put it in a Barrell over ye Bung hole w/th Paper and when it hath Done Working Stop the Bung hole Down close for 7 or 8 Months when it will be fitt for Bottling --
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they ye next Morning take it out and put it upon Nettles in a Pewter Dish upon it an put it upon fresh Nettles once in 24 Hours -- To make Goosbery Wine Take 4 Pecks of Goosberys not very ripe pick ym clean and bruise them in a Mortar then take 4 Gallons of Water which hast been Boild and let it Stand cold Mash them very well togeth. 3 times a Day for 3 Days together then strain it and to every Gallon of Liquor put 4 Lb of b Sugar Stir it about till it is as Melted then Strain it thorough a flannel Bagg Put it in a Barrell over ye Bung hole w/th Paper and when it hath Done Working Stop the Bung hole Down close for 7 or 8 Months when it will be fitt for Bottling --
Szathmary Culinary Manuscripts and Cookbooks
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