DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Frances Collins cookbook, 1825-1846

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Page 17

upright in it.  Let them stand a night, & in the
morning wring out the Gooseberries in a very coarse
cloth, then strain the Liquor through a flannel
put it in a vessel with an open head, then put in
a little yeast & let it stand half a Day to clear.
Be sure it hisses, then draw it off & tun it, & put to
every gallon 3 lb. of sugar; let it continue in the 
cask about three months & then bottle it.  The
longer you keep it the better it will be.
Revd Thomas Vaughan.
Cd    Ginger Wine
To every gallon of spring water add three
pounds of lump sugar, the rind of two
Seville Oranges & one Lemon, an ounce of
white ginger bruised, three quarters of a pound
of Raisons stoned, the sugar and water must
be boiled and skimmed till quite clear, then
add the ginger with the rinds of the oranges and 
Lemons, let these ingredients boil together for half

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upright in it. Let them stand a night, & in the morning wring out the Gooseberries in a very coarse cloth, then strain the Liquor through a flannel put it in a vessel with an open head, then put in a little yeast & let it stand half a Day to clear. Be sure it hisses, then draw it off & tun it, & put to every gallon 3 lb. of sugar; let it continue in the cask about three months & then bottle it. The longer you keep it the better it will be. Revd Thomas Vaughan. Cd Ginger Wine To every gallon of spring water add three pounds of lump sugar, the rind of two Seville Oranges & one Lemon, an ounce of white ginger bruised, three quarters of a pound of Raisons stoned, the sugar and water must be boiled and skimmed till quite clear, then add the ginger with the rinds of the oranges and Lemons, let these ingredients boil together for half