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Susan Gilbert cookbook, 1848-1887
Page 8
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let it stand 6 Months, and it will then be fit to Bottle 1 peck of Grapes in general weight about 18 lbs. Raisin Wine Boil about 4 or 5 Gallons of water with 3 or 4 oz of Hops for 5 or 10 Minutes when cold put it in the Fruit To 8 lbs of Raisins picked from the large stalks and cropped a little with a spade in a Tub so as ti brake them nearly all, put 1 Gallon of water, let them stand 3 weeks stirring them well every day. Put about 7 Gallons of water at first on then Fruit then squeeze them from it, after which add 2 Gallons more water the the [Malligens?], and well wash them and squeeze from it, and press them with a cheese press, and then Tun it the vessel to be quite full as it will work in a few days, look to your Wine every day for a week after it is tunned and take the head off with a spoon, then add 2 pints of Brandy and a little Rum add 2 or 3 lbs of [brown?] candy 1/2 lb of bitter almonds 1/4 oz of Isinglass, stop it tightly down, and let it stand 6 Months, draw it from the lees, and rince your cask, with your Wine, again adding 1 pint more Brandy, let it stand 6 Months longer and then Bottle it. 2 Gallons of liquor may be made with the fruit afterwards.
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let it stand 6 Months, and it will then be fit to Bottle 1 peck of Grapes in general weight about 18 lbs. Raisin Wine Boil about 4 or 5 Gallons of water with 3 or 4 oz of Hops for 5 or 10 Minutes when cold put it in the Fruit To 8 lbs of Raisins picked from the large stalks and cropped a little with a spade in a Tub so as ti brake them nearly all, put 1 Gallon of water, let them stand 3 weeks stirring them well every day. Put about 7 Gallons of water at first on then Fruit then squeeze them from it, after which add 2 Gallons more water the the [Malligens?], and well wash them and squeeze from it, and press them with a cheese press, and then Tun it the vessel to be quite full as it will work in a few days, look to your Wine every day for a week after it is tunned and take the head off with a spoon, then add 2 pints of Brandy and a little Rum add 2 or 3 lbs of [brown?] candy 1/2 lb of bitter almonds 1/4 oz of Isinglass, stop it tightly down, and let it stand 6 Months, draw it from the lees, and rince your cask, with your Wine, again adding 1 pint more Brandy, let it stand 6 Months longer and then Bottle it. 2 Gallons of liquor may be made with the fruit afterwards.
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