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Wisconsin cookbook, 1900-1920
Page 110
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Wines Rhubarb 3 lbs. pieplant 1 gal water. Let stand 3 days and press out. Add 3 lbs. sugar to 1 gal juice Leave stand 8 das. put in keg. Grape wine Press grapes and then add 2 gal. water to 1 gal juice 2 lbs sugar to 1 gal juice Raisin wine 2 lb. seedless raisins 2 lemons 1 or 1 1/2 lb. sugars grind fine and add 2 gal. boiling water Let stand from 6 to 8 days. Strain. Put in bottle or kegs and let stand 4 das.
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Wines Rhubarb 3 lbs. pieplant 1 gal water. Let stand 3 days and press out. Add 3 lbs. sugar to 1 gal juice Leave stand 8 das. put in keg. Grape wine Press grapes and then add 2 gal. water to 1 gal juice 2 lbs sugar to 1 gal juice Raisin wine 2 lb. seedless raisins 2 lemons 1 or 1 1/2 lb. sugars grind fine and add 2 gal. boiling water Let stand from 6 to 8 days. Strain. Put in bottle or kegs and let stand 4 das.
Szathmary Culinary Manuscripts and Cookbooks
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