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English cookbook, 1750-1780
Page 103
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To make white Currant Wine 103 Squeeze them and Strain ye Juice through a Hair Sive and to every Quart put 3 Quarts of Water Boyld an Hour but put together when the Water is cold and to every Gallon of Liquor put 3 lbs and a half of Clay'd Sugar mix ym together till ye Sugar is Disolv'd then Tun it up & as it foments over fill it up with the Same, then Bung it up and Let it Stand 6 months then bottle it off Wrote out not wrote out
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To make white Currant Wine 103 Squeeze them and Strain ye Juice through a Hair Sive and to every Quart put 3 Quarts of Water Boyld an Hour but put together when the Water is cold and to every Gallon of Liquor put 3 lbs and a half of Clay'd Sugar mix ym together till ye Sugar is Disolv'd then Tun it up & as it foments over fill it up with the Same, then Bung it up and Let it Stand 6 months then bottle it off Wrote out not wrote out
Szathmary Culinary Manuscripts and Cookbooks
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