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Mary Carnegie and Susan Gillespie cookbook, 1804-1905

Page 101a

Ginger Wine -- good -- (Mrs Trail) -- 
To a 20 pint Cask, 12 Scotch pints of Water, 6 Scotch pints of rectified Spirit - 1 pound & a quarter of ginger - 12 lbs: raw Sugar - 3 Dozen Lemons - 2 dozen oranges - 2 lbs raisins of the Sun - 1 ounce Isinglas - pare the lemon & oranges, & put a third part of them into the cask, with the Spirits, and the Raisins - [illegible] the Sugar, & water, & the ginger, bruised & put into a muslin bag, for an hour - and add the juice of the fruit then, and boil half an hour longer - let it stand to cool all night - then pour it into the cask upon the spirits &c; have the Isinglas dissolved in a little water, & stir it in with the rest if there is not enough syrup to fill the cask add some boiled water, cooled - bung up the Cask, 7 let it stand 6 weeks - then bottle the Wine - it will keep many years. --

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Ginger Wine -- good -- (Mrs Trail) -- To a 20 pint Cask, 12 Scotch pints of Water, 6 Scotch pints of rectified Spirit - 1 pound & a quarter of ginger - 12 lbs: raw Sugar - 3 Dozen Lemons - 2 dozen oranges - 2 lbs raisins of the Sun - 1 ounce Isinglas - pare the lemon & oranges, & put a third part of them into the cask, with the Spirits, and the Raisins - [illegible] the Sugar, & water, & the ginger, bruised & put into a muslin bag, for an hour - and add the juice of the fruit then, and boil half an hour longer - let it stand to cool all night - then pour it into the cask upon the spirits &c; have the Isinglas dissolved in a little water, & stir it in with the rest if there is not enough syrup to fill the cask add some boiled water, cooled - bung up the Cask, 7 let it stand 6 weeks - then bottle the Wine - it will keep many years. --