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Frances Collins cookbook, 1825-1846
Page 12
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almost three weeks stirring it every day, then strain it through a canvass strainer and put it into your Barrel keep it stopped lightly till it has done hissing, then stop it close, put half a pint of Brandy over your Cask and let it remain in, It should stand six months before it is bottled, but plug it at the end of five least it should sour - Miss Thomas Carmarthen To Make Ten Gallons of Ginger Wine Thirteen gallons of Water, twenty-two pounds of brown sugar, three Dozn Lemons
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almost three weeks stirring it every day, then strain it through a canvass strainer and put it into your Barrel keep it stopped lightly till it has done hissing, then stop it close, put half a pint of Brandy over your Cask and let it remain in, It should stand six months before it is bottled, but plug it at the end of five least it should sour - Miss Thomas Carmarthen To Make Ten Gallons of Ginger Wine Thirteen gallons of Water, twenty-two pounds of brown sugar, three Dozn Lemons
Szathmary Culinary Manuscripts and Cookbooks
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