DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Ann Kenwrick cookbook, 1770

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Page 70

Of boiling water on them, let then stand 24 hours, then pooik them and put in 12 pounds of Ponsy Sugar, then out them into barrsh that will [illegible] about 6 gallons and it will work a bout 2 or 3 days like new ale and when it hath done working, Stop it Down [illegible]but be sure it hath done fretting, for it will fret  as well as work, then let stand 3 monthy and if it be fine draw it out into another Uspell, Or be it stand longer till its fine, then bottle it with a knob of sugar, in such bottle, cork it down with Nono [?] Let it in your Cellar
Currant Wine
Make it the same way only strip the fuzznats of the stalks to  a gallon put 2 pound and half, and quart of more of Raspberries to a Gallon, that gives it a fine tast[e] and colour, bottle it up with a lump of sugar in each bottle.
Currant Wine.
Takes to every 3 pounds of luzzants one Quart of Water, and a Pound of Sugar. Stir it together and Phaim it out, put it into a Volfosk fit for the quantity. And after a mont bottle it, it must not be stooped, too hard at first, but 2 or 3 days after a knock in The Corks and it will a will keep a year.
Red Cherry Wine.
Take tips Cherries and pick them from the stalkes, brisk and put into an open [illegible] for 24 hours, then Pour it of the loose, and to every Gallon put a pound and half of Powder Sugar, put it into a [illegible] and keep it as close as polsibly you can for 2 months. Then draw it from the Loos, putting an Ounce of Sugar into each bottle and keep it a Month before you drink it. 
Black Cherry Wine.

Wipe them and  pull of all the stalks, then beat them into a Stone morter till the stones be broken than put them into  a stone jug and infuse them [illegible] hours then take [Signture illegible]

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Of boiling water on them, let then stand 24 hours, then pooik them and put in 12 pounds of Ponsy Sugar, then out them into barrsh that will [illegible] about 6 gallons and it will work a bout 2 or 3 days like new ale and when it hath done working, Stop it Down [illegible]but be sure it hath done fretting, for it will fret as well as work, then let stand 3 monthy and if it be fine draw it out into another Uspell, Or be it stand longer till its fine, then bottle it with a knob of sugar, in such bottle, cork it down with Nono [?] Let it in your Cellar Currant Wine Make it the same way only strip the fuzznats of the stalks to a gallon put 2 pound and half, and quart of more of Raspberries to a Gallon, that gives it a fine tast[e] and colour, bottle it up with a lump of sugar in each bottle. Currant Wine. Takes to every 3 pounds of luzzants one Quart of Water, and a Pound of Sugar. Stir it together and Phaim it out, put it into a Volfosk fit for the quantity. And after a mont bottle it, it must not be stooped, too hard at first, but 2 or 3 days after a knock in The Corks and it will a will keep a year. Red Cherry Wine. Take tips Cherries and pick them from the stalkes, brisk and put into an open [illegible] for 24 hours, then Pour it of the loose, and to every Gallon put a pound and half of Powder Sugar, put it into a [illegible] and keep it as close as polsibly you can for 2 months. Then draw it from the Loos, putting an Ounce of Sugar into each bottle and keep it a Month before you drink it. Black Cherry Wine. Wipe them and pull of all the stalks, then beat them into a Stone morter till the stones be broken than put them into a stone jug and infuse them [illegible] hours then take [Signture illegible]