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Frances Collins cookbook, 1825-1846
Page 14
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Ginger Wine another way Fourteen gallons of water, Fourteen pounds of sugar, four ounces of ginger cut thin and boiled together one hour. Take it off and let it cool for an hour then add the whites of eight eggs and reboil it immediately skim it well and strain it. When cold put it into the Cask with the juice of fourteen Lemons and the peel sliced thin, a spoonful of yeast, stop the cask very close and let it stand six months, then bottle it. It may be used in a fortnight after it is bottled add a glass of brandy to every bottle, it may be an improvement to do this partly according to the other receipt_ the barm should be spread on a toast. Miss Thomas Carmarthen
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Ginger Wine another way Fourteen gallons of water, Fourteen pounds of sugar, four ounces of ginger cut thin and boiled together one hour. Take it off and let it cool for an hour then add the whites of eight eggs and reboil it immediately skim it well and strain it. When cold put it into the Cask with the juice of fourteen Lemons and the peel sliced thin, a spoonful of yeast, stop the cask very close and let it stand six months, then bottle it. It may be used in a fortnight after it is bottled add a glass of brandy to every bottle, it may be an improvement to do this partly according to the other receipt_ the barm should be spread on a toast. Miss Thomas Carmarthen
Szathmary Culinary Manuscripts and Cookbooks
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