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Anne Bayne booke [of recipes] circa 1700
Page 149a
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To make Clear Wine the best way Take 20 [?] of Malligo Rasings, Pick & cutt them small, hten take 20 Quarts of water, poureit upon the Rasings, stir the well together for 10 Days twice every Day, then gather [?] Buries which must be Ripe but not o'er Ripe & stripe them from the Stalks, put them [in?] Earthen vessill & sett them in [[?]] of boyling water, & lett the Kettle boyle for an Houre or Longer so poure out the Juce but squeeze not the Buries, so lett it stand, till it be Quite cold, then straine the Rasings hard through a Cloth & claer the Liquor through a hair seave, Putt it in a convenient vessill and add 32 {/} of Eldor Wine to It, being first run through it Hair Seave stir them well together. stop it. Refill ^[not] very hard sett in an upper Roomes lett the stand a month then bottle it, in a Nother month it will be fitt to drinke, ut the older its kept the better it is
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To make Clear Wine the best way Take 20 [?] of Malligo Rasings, Pick & cutt them small, hten take 20 Quarts of water, poureit upon the Rasings, stir the well together for 10 Days twice every Day, then gather [?] Buries which must be Ripe but not o'er Ripe & stripe them from the Stalks, put them [in?] Earthen vessill & sett them in [[?]] of boyling water, & lett the Kettle boyle for an Houre or Longer so poure out the Juce but squeeze not the Buries, so lett it stand, till it be Quite cold, then straine the Rasings hard through a Cloth & claer the Liquor through a hair seave, Putt it in a convenient vessill and add 32 {/} of Eldor Wine to It, being first run through it Hair Seave stir them well together. stop it. Refill ^[not] very hard sett in an upper Roomes lett the stand a month then bottle it, in a Nother month it will be fitt to drinke, ut the older its kept the better it is
Szathmary Culinary Manuscripts and Cookbooks
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