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Ann Kenwrick cookbook, 1770
Page 30
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To make Ginger Wine For five Gallons - Mrs Mander Take 13 pound of Malagas pick'd & Chopt put in three gallons of cold water, let it stand a fortnight stirring it two or three times a Day then press out the wine. then take 10 pounds of Sugar and two Gallons of water & six Ounces of Ginger well bruised boil it a few Minutes, when Cold put it to the Wine with the Juice & Rhine of ten Oranges & ten Lemons then put it in the Cask & as soon as it has done - hissing. dissolve one Ounce of Isinglass & put in the Cask Stop it close. Mountain Raisin Wine Pike & pick all the Stalks out of your fine Malaga Raisins, Chop them very Small, & put ten pounds of them to every two Gallons of [Shning?] water; let them Steep three weeks Stirring them often; then Squeeze out the Liquor, and put it into a Vessel that will just hold it. but do not Stop it till it has done hissing; then Bung it up close & it will be fit for use in Six Months. Briggs Veal Sweetbread Briggs - Boil the Sweetbread ten Minutes. then rub it over with the yolk of an Egg. strew bread Crumbs on it & skewer it on the Breast - Spanish Puffs - (Mrs Nash Half a Pint of Cream three Eggs with the Whites beat them well with two Spoonsful of Flour a little Salt & Nutmeg if you chuse it, Butter the Cups well & Bake them in a quick Oven - For Sauce Butter Sugar & Wine - Lemon Res - (Mrs Rawlins Take one lare or two small Lemons Juice them & boil the Peel till tender enough to mash with a Spoon then beat it small & add Suet & Currants of each Three Quarters of a lb Half a Pound of Sugar, a little Salt & the Lemon Juice.
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To make Ginger Wine For five Gallons - Mrs Mander Take 13 pound of Malagas pick'd & Chopt put in three gallons of cold water, let it stand a fortnight stirring it two or three times a Day then press out the wine. then take 10 pounds of Sugar and two Gallons of water & six Ounces of Ginger well bruised boil it a few Minutes, when Cold put it to the Wine with the Juice & Rhine of ten Oranges & ten Lemons then put it in the Cask & as soon as it has done - hissing. dissolve one Ounce of Isinglass & put in the Cask Stop it close. Mountain Raisin Wine Pike & pick all the Stalks out of your fine Malaga Raisins, Chop them very Small, & put ten pounds of them to every two Gallons of [Shning?] water; let them Steep three weeks Stirring them often; then Squeeze out the Liquor, and put it into a Vessel that will just hold it. but do not Stop it till it has done hissing; then Bung it up close & it will be fit for use in Six Months. Briggs Veal Sweetbread Briggs - Boil the Sweetbread ten Minutes. then rub it over with the yolk of an Egg. strew bread Crumbs on it & skewer it on the Breast - Spanish Puffs - (Mrs Nash Half a Pint of Cream three Eggs with the Whites beat them well with two Spoonsful of Flour a little Salt & Nutmeg if you chuse it, Butter the Cups well & Bake them in a quick Oven - For Sauce Butter Sugar & Wine - Lemon Res - (Mrs Rawlins Take one lare or two small Lemons Juice them & boil the Peel till tender enough to mash with a Spoon then beat it small & add Suet & Currants of each Three Quarters of a lb Half a Pound of Sugar, a little Salt & the Lemon Juice.
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