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Mrs.Holroyd receipt book, 1830-1900
Page 12
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Rhuarb Wine. 9. Lbs of Rhubarb will make 2 gallons of wine. Cut the rhubarb as for tarts, cover it with boiling water, & let it stand two or three nights, as most convenient; draw it off, cover it the second time, & let it stand as before; to every gallon of liquor put 4 lbs of moist sugar; when the sugar is dissolved, draw it from the sediment, & put it into the cask, perhaps it will have finished fermenting in two months, & when you have drawn it off from the Lees, then put it into the cask with two pennyworth of Isinglass; when quite clear, add a pint of Brandy, & bottle it for use.
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Rhuarb Wine. 9. Lbs of Rhubarb will make 2 gallons of wine. Cut the rhubarb as for tarts, cover it with boiling water, & let it stand two or three nights, as most convenient; draw it off, cover it the second time, & let it stand as before; to every gallon of liquor put 4 lbs of moist sugar; when the sugar is dissolved, draw it from the sediment, & put it into the cask, perhaps it will have finished fermenting in two months, & when you have drawn it off from the Lees, then put it into the cask with two pennyworth of Isinglass; when quite clear, add a pint of Brandy, & bottle it for use.
Szathmary Culinary Manuscripts and Cookbooks
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