DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Dr. J. C. Smith family household and medical book, 1840-1860

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Dr. J. C. Smith family household and medical book, 1840-1860

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of cochineal powdered tied up in a bit of muslin - boil and skim them very thoroughly - then put in the Pears let them boil gently till they are clear and red, which they will be in about an hour and a half - when you take them off the fire, squeeze in the juice of a lemon or two, as is agreeable to your taste - keep them in the syrup for use.  
NB The stewpan must be covered when the Pears are in it.
Ginger Wine  a choice Rect. Lady Palmer Wanlip
To ten gallons of water, put twelve pounds and a half of loaf sugar, the whites of eight eggs well beat, stir them well together, and set them over the fire, and well near boiling, skim very thoroughly -then take one pound of white [raw?] ginger - just bruise it, put it into the liquor while boiling - and boil it twenty minutes - you must pare very thin the rind of ten lemons ready against the liquor has boiled - then pour the liquor boiling hot upon them (query rind parings) when it is cool put it into the cask, with six spoonsful of good yeast - The Lemons must have the inner coats entirely peeled off, and be afterwards sliced and every pip taken out - put the slices into the cask with half an ounce of  Isinglas - you must not stir it, but close it up the next day - it will be ready to bottle in a fortnight or three weeks. 
NB Great exactness must be used in following the directions of this receipt.

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of cochineal powdered tied up in a bit of muslin - boil and skim them very thoroughly - then put in the Pears let them boil gently till they are clear and red, which they will be in about an hour and a half - when you take them off the fire, squeeze in the juice of a lemon or two, as is agreeable to your taste - keep them in the syrup for use. NB The stewpan must be covered when the Pears are in it. Ginger Wine a choice Rect. Lady Palmer Wanlip To ten gallons of water, put twelve pounds and a half of loaf sugar, the whites of eight eggs well beat, stir them well together, and set them over the fire, and well near boiling, skim very thoroughly -then take one pound of white [raw?] ginger - just bruise it, put it into the liquor while boiling - and boil it twenty minutes - you must pare very thin the rind of ten lemons ready against the liquor has boiled - then pour the liquor boiling hot upon them (query rind parings) when it is cool put it into the cask, with six spoonsful of good yeast - The Lemons must have the inner coats entirely peeled off, and be afterwards sliced and every pip taken out - put the slices into the cask with half an ounce of Isinglas - you must not stir it, but close it up the next day - it will be ready to bottle in a fortnight or three weeks. NB Great exactness must be used in following the directions of this receipt.