DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Robert Godfrey receipts, 1665-1799

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Page 43

[page] 43.  Quince Wine. Beate the quinces & strain them just as you use to make sider to every Gallon of the juice of quinces put a bottle of good white wine & a pound of Lump sugar so [tunn?] it upp presently in a vessell & Lett it stand a fortnight or 3 weeks, then Bottle it upp & it wilbe ready to drink  wthin a fortnight, it will hold good till after Christmas you must be sure to [Clay?] the vessell well downe.  It must be pressed imediatly after the stampings that it may not be bitter & either core the quince or beat the quinces not hard.  You may make a second sort by putting water to the [illeg.] not above halfe so much water as you have juice & halfe the white wine & half the suger wch will make a small drink.  Rasburie wine, Take a pint of ye Best Canarie wine & a pint of the juice of Rasberries & [illeg/.] of Loafe suger Mingle it together & when the suger is melted put it into an open pott that it may work in a sunny window & as the scumme rises, take it of, when you have occasion to use it, take 5 quarts of sack white wine or Rhenish wine, & put to it a quart of the wine prepared wth Rasberries, mingle it well in a large vessel, & then Bottle it upp.  Cherrie wine, Stone the Cherries, squeez them in a press through a strayner, put the juice into a Rundlett soe much that it may be full to work over when it hath done workinge, stop it upp let it stand a moneth & then draw it into Bottles wth a lump of suger, sometimes it is a week Before it works; Some makes it with suger, to every Gallon of the Juice a pound of the Best Lump suger put into the vessell where the juice is;

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[page] 43. Quince Wine. Beate the quinces & strain them just as you use to make sider to every Gallon of the juice of quinces put a bottle of good white wine & a pound of Lump sugar so [tunn?] it upp presently in a vessell & Lett it stand a fortnight or 3 weeks, then Bottle it upp & it wilbe ready to drink wthin a fortnight, it will hold good till after Christmas you must be sure to [Clay?] the vessell well downe. It must be pressed imediatly after the stampings that it may not be bitter & either core the quince or beat the quinces not hard. You may make a second sort by putting water to the [illeg.] not above halfe so much water as you have juice & halfe the white wine & half the suger wch will make a small drink. Rasburie wine, Take a pint of ye Best Canarie wine & a pint of the juice of Rasberries & [illeg/.] of Loafe suger Mingle it together & when the suger is melted put it into an open pott that it may work in a sunny window & as the scumme rises, take it of, when you have occasion to use it, take 5 quarts of sack white wine or Rhenish wine, & put to it a quart of the wine prepared wth Rasberries, mingle it well in a large vessel, & then Bottle it upp. Cherrie wine, Stone the Cherries, squeez them in a press through a strayner, put the juice into a Rundlett soe much that it may be full to work over when it hath done workinge, stop it upp let it stand a moneth & then draw it into Bottles wth a lump of suger, sometimes it is a week Before it works; Some makes it with suger, to every Gallon of the Juice a pound of the Best Lump suger put into the vessell where the juice is;