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American cookbook, October 1933
Item 7
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proceeds then will be heard a slight sizzling or singing sound in the keg. When this has entirely ceased the fermentation may be assumed complete, the keg tightly bunged and placed in a quiet place. Sweetening Avg. about 1-1/2 pts of syrup per gal. of juice (according to taste, more or less.) For syrup use a little less than a cup (1/2 pt.) of water to pt. of sugar heat & allow to cool. (Sifts of sugar & 4 pts water in kettle heat till dissolved, skim & cool (never add to juice while hot).
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proceeds then will be heard a slight sizzling or singing sound in the keg. When this has entirely ceased the fermentation may be assumed complete, the keg tightly bunged and placed in a quiet place. Sweetening Avg. about 1-1/2 pts of syrup per gal. of juice (according to taste, more or less.) For syrup use a little less than a cup (1/2 pt.) of water to pt. of sugar heat & allow to cool. (Sifts of sugar & 4 pts water in kettle heat till dissolved, skim & cool (never add to juice while hot).
Szathmary Culinary Manuscripts and Cookbooks
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