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English cookbook, 1700s
Page 10
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To make Currant Wine Gather your Currants up to dry day when the fruit is full Ripe strip them Put them in a Larg Pan Bruze them with a wooden Pestle till they are all Bruized let them stand 24 hours to ferment then run it through a hair sieve dont let your hand touch your Liquor. to evry gal. of the Liquor put 2 Pound & half white sugar. stir it well together put into your Vessel to evry six gals. Put in a quart of Brandy let it stand six weeks if its fine Bottle it draw it of in to another Vessel clear as you can & in a fortnight Bottle it of in small Bottles
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To make Currant Wine Gather your Currants up to dry day when the fruit is full Ripe strip them Put them in a Larg Pan Bruze them with a wooden Pestle till they are all Bruized let them stand 24 hours to ferment then run it through a hair sieve dont let your hand touch your Liquor. to evry gal. of the Liquor put 2 Pound & half white sugar. stir it well together put into your Vessel to evry six gals. Put in a quart of Brandy let it stand six weeks if its fine Bottle it draw it of in to another Vessel clear as you can & in a fortnight Bottle it of in small Bottles
Szathmary Culinary Manuscripts and Cookbooks
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