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Susan Gilbert's late nineteenth century British cookery manuscript
Page 159
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Elderberry Wine. Two quarts of Berries to one gallon of Water boil the Berries three quarters of an hour. Strain them through a seive and to every gallon of juice put three pounds and a half of sugar then boil it half an hour with a quarter of an ounce of cloves and nearly half an ounce of Ginger when nearly cold toast a piece of bread and put on it a little yeast and lay it in the Wine Tun it the next day Miss Mohier's receipt October 5th / 53 Baked Pears To about 8 or 9 pears, add 3/4 lb powdered loaf sugar half the peel of a lemon, a few cloves, 1 Wine glass of Sherry Colour them with a little Cocheneal. S. Gilbert. December 5th. 1855.
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Elderberry Wine. Two quarts of Berries to one gallon of Water boil the Berries three quarters of an hour. Strain them through a seive and to every gallon of juice put three pounds and a half of sugar then boil it half an hour with a quarter of an ounce of cloves and nearly half an ounce of Ginger when nearly cold toast a piece of bread and put on it a little yeast and lay it in the Wine Tun it the next day Miss Mohier's receipt October 5th / 53 Baked Pears To about 8 or 9 pears, add 3/4 lb powdered loaf sugar half the peel of a lemon, a few cloves, 1 Wine glass of Sherry Colour them with a little Cocheneal. S. Gilbert. December 5th. 1855.
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