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English cookbook, 1820
Page 219
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on the Lemons &c boiling hot; and immediately cover'd close -- when the bitter is gone off and the liquor taste nice and good - Miss Farrer pours it off as long as it comes nice and clear and bottle it - to the bottoms she pours on more hot vinegar and lets it stand till it is good - after some time it is almost if not quite as good as the first though not so clear - Raisin Wine Miss Porter Mrs Shuttleworths 6 Gallons of water 15 pounds of Sugar whites of three Eggs well beat and also the Shells - boil it half an hour - Scum it well - pour it upon the rinds of three Lemons pared thin - When nearly cold add two Spoonfuls of yeast let it work four or five days then put it into the Cask with 6 pound of Sun Raisins just cut let it ferment in the Barrel a fortnight Stir it during that time every day with a Stick when you close it up put in a Bottle of British Brandy and three pennyworth of Isinglass
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on the Lemons &c boiling hot; and immediately cover'd close -- when the bitter is gone off and the liquor taste nice and good - Miss Farrer pours it off as long as it comes nice and clear and bottle it - to the bottoms she pours on more hot vinegar and lets it stand till it is good - after some time it is almost if not quite as good as the first though not so clear - Raisin Wine Miss Porter Mrs Shuttleworths 6 Gallons of water 15 pounds of Sugar whites of three Eggs well beat and also the Shells - boil it half an hour - Scum it well - pour it upon the rinds of three Lemons pared thin - When nearly cold add two Spoonfuls of yeast let it work four or five days then put it into the Cask with 6 pound of Sun Raisins just cut let it ferment in the Barrel a fortnight Stir it during that time every day with a Stick when you close it up put in a Bottle of British Brandy and three pennyworth of Isinglass
Szathmary Culinary Manuscripts and Cookbooks
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