DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, ca. 1850-1870

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Page 33

33 To make Whigs. Miss Clapham
Take one pound of Flour - 6 ounces of butter - 2 eggs well beaten - a few Caraway Seeds - a little Nutmeg - & a spoonful of Yeast - Rub the butter well into the flour, & then mix it with the other ingredients to a thin paste - let it rise an hour & half, & make up with a quarter of a pound of Sugar pounded, but not sifted - Bake half an hour in a moderate oven.
Raisin Wine - Mr. Salmon.
Take 1 Cwt - 2 Qrs. of Malagas, picking out the Stalks Cwt. 1/2 of Smyrnas - put them in a tub with a spiggot in it - Boil 20 Gallons of water, with an ounce of Hops tied in a bag - pour the water, when cool, upon the Raisins - Stir it well every day for a fortnight - Then draw off the liquor,  & put it into a cask - Add to the Raisins twelve Gallons more water - let it stand twelve days, stirring as before - then press it from the fruit, & fill up your Cask - Do not close the Bung till the fermentation has ceased, & then add two or three bottles of Brandy, & a little Isinglass - N.B. Chop the Raisins a little.
To fine Liquors.
1 oz. Isinglass Shavings - 1/2 oz. calcined Salt of Tartar - 1/2 oz. Burnt Alum - and rather less than 1/4 oz. of Pearl Ash - Stir altogether in a portion of the liquor to be refined, & pour into the vsl - It will be fit to use 24 hours afterwards.

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33 To make Whigs. Miss Clapham Take one pound of Flour - 6 ounces of butter - 2 eggs well beaten - a few Caraway Seeds - a little Nutmeg - & a spoonful of Yeast - Rub the butter well into the flour, & then mix it with the other ingredients to a thin paste - let it rise an hour & half, & make up with a quarter of a pound of Sugar pounded, but not sifted - Bake half an hour in a moderate oven. Raisin Wine - Mr. Salmon. Take 1 Cwt - 2 Qrs. of Malagas, picking out the Stalks Cwt. 1/2 of Smyrnas - put them in a tub with a spiggot in it - Boil 20 Gallons of water, with an ounce of Hops tied in a bag - pour the water, when cool, upon the Raisins - Stir it well every day for a fortnight - Then draw off the liquor, & put it into a cask - Add to the Raisins twelve Gallons more water - let it stand twelve days, stirring as before - then press it from the fruit, & fill up your Cask - Do not close the Bung till the fermentation has ceased, & then add two or three bottles of Brandy, & a little Isinglass - N.B. Chop the Raisins a little. To fine Liquors. 1 oz. Isinglass Shavings - 1/2 oz. calcined Salt of Tartar - 1/2 oz. Burnt Alum - and rather less than 1/4 oz. of Pearl Ash - Stir altogether in a portion of the liquor to be refined, & pour into the vsl - It will be fit to use 24 hours afterwards.