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Frances Collins cookbook, 1825-1846
Page 7
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them and pour over the peel a quantity of the boiling liquor, set it aside, spread some warm on toasted bread and put with the pips let it stand three days stirring it three times a day when you put it in your Cask slice your Oranges and Lemons and squeese them in with your hands, add your liquor with the peel, when it has done hissing stop it close it should stand in the Cask as many months as there are gallons of liquor, but not longer. When bottled the bottles should not be too full or they will burst. NB the cask should be washed with Brandy before the liquor is put in. Mrs. Thomas Carmorthen. White Currant wine Sixty eight pounds of currants, fifty eight quarts of water. sixty eight pounds of sugar will make half a barrel, bruise the fruit and let them
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them and pour over the peel a quantity of the boiling liquor, set it aside, spread some warm on toasted bread and put with the pips let it stand three days stirring it three times a day when you put it in your Cask slice your Oranges and Lemons and squeese them in with your hands, add your liquor with the peel, when it has done hissing stop it close it should stand in the Cask as many months as there are gallons of liquor, but not longer. When bottled the bottles should not be too full or they will burst. NB the cask should be washed with Brandy before the liquor is put in. Mrs. Thomas Carmorthen. White Currant wine Sixty eight pounds of currants, fifty eight quarts of water. sixty eight pounds of sugar will make half a barrel, bruise the fruit and let them
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