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English cookbook, 1750-1780
Page 115
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To Make Oringe Wine Take 6 Gallons of Spring Water 12 Lb of Beat Pourd Sugar 4 Whites of Eggs wisk them well together and Boyl it 3/4 of an Hour when cold put in 6 Spoonfuls of Yest 6 Ounces Syrop of Citron or Lemons mix them together wth ye Rine and Juice of 50 Oringes but not ye white part of ye Rine Let it Work 48 Hours then put it in a Barrell w/th 1 Quart of Renisk Wine Let it Stand 2 Months and then Bottle it of
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To Make Oringe Wine Take 6 Gallons of Spring Water 12 Lb of Beat Pourd Sugar 4 Whites of Eggs wisk them well together and Boyl it 3/4 of an Hour when cold put in 6 Spoonfuls of Yest 6 Ounces Syrop of Citron or Lemons mix them together wth ye Rine and Juice of 50 Oringes but not ye white part of ye Rine Let it Work 48 Hours then put it in a Barrell w/th 1 Quart of Renisk Wine Let it Stand 2 Months and then Bottle it of
Szathmary Culinary Manuscripts and Cookbooks
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