Transcribe
Translate
Elizabeth Langlie [Langley] [Cookery Manuscript]
Page 5
More information
digital collection
archival collection guide
transcription tips
4) when you have poured it to ye Lemmon peels before you run it through. Quince Wine Take very yellow ripe Quinces, whipe, & rub them very cleane, then cut them from ye Core, and pound them & Straine them hard, then lett the liquor that comes from them Stand in a deep earthen pot for 24 houres to settle, then poure of the clear from the thick Settlement [yt?] will be in ye bottome of ye pott, then put to every gallon of this Liquor one pound of good loaf Sugar, and brew it well together till ye Sugar is throughly dissolved, then lett it run through a gelly bagg, bottle it up, and put into every bottle a good lump of loaf sugar, and then tye down the Corks of ye bottles very Close, and lett them Stand in a cool Cellar till you use them it will be fitt to drink at 6 or 7 weeks end Hypocrass Take 2 Gallons of good white wine, and so much sack 3 pounds of Sugar, to each gallon a pound and a quarter 3 ounces of [illegible], halfe an ounce of mace; as much cloves and penny worth of long pepper a few [anis?] seeds [illegible] ounce of oris root then sliced. bruise all ye spices ina morter, not to small, and steep them in on of ye gllons of white wine 24 houres, then take ye reste of ye wine, and Sugar and mixt them and lett it stand 3 or 4 houres that the Sugar may melt, then let them run through an hypocrass bagg and before you lett ye wine run put to it a quart of [Slitten?] milk to cleare it, and when it beginneth to run put the first runnings 3 or 4 times into the bagg till it
Saving...
prev
next
4) when you have poured it to ye Lemmon peels before you run it through. Quince Wine Take very yellow ripe Quinces, whipe, & rub them very cleane, then cut them from ye Core, and pound them & Straine them hard, then lett the liquor that comes from them Stand in a deep earthen pot for 24 houres to settle, then poure of the clear from the thick Settlement [yt?] will be in ye bottome of ye pott, then put to every gallon of this Liquor one pound of good loaf Sugar, and brew it well together till ye Sugar is throughly dissolved, then lett it run through a gelly bagg, bottle it up, and put into every bottle a good lump of loaf sugar, and then tye down the Corks of ye bottles very Close, and lett them Stand in a cool Cellar till you use them it will be fitt to drink at 6 or 7 weeks end Hypocrass Take 2 Gallons of good white wine, and so much sack 3 pounds of Sugar, to each gallon a pound and a quarter 3 ounces of [illegible], halfe an ounce of mace; as much cloves and penny worth of long pepper a few [anis?] seeds [illegible] ounce of oris root then sliced. bruise all ye spices ina morter, not to small, and steep them in on of ye gllons of white wine 24 houres, then take ye reste of ye wine, and Sugar and mixt them and lett it stand 3 or 4 houres that the Sugar may melt, then let them run through an hypocrass bagg and before you lett ye wine run put to it a quart of [Slitten?] milk to cleare it, and when it beginneth to run put the first runnings 3 or 4 times into the bagg till it
Szathmary Culinary Manuscripts and Cookbooks
sidebar
