Transcribe
Translate
Frances Collins cookbook, 1825-1846
Page 18
More information
digital collection
archival collection guide
transcription tips
18 an hour, then put them in an open vessel and when quite cold add the juice of the oranges and Lemons with the Raisons and a Tablespoonful of yeast. Tun it directly and stir it every day for a fortnight with a stick through the bung hole, then stop it up, first adding an ounce of stripped Isinglass and a Bottle of Brandy to every ten gallons - The wine should remain 6 months in cask N.B I think this rather too sweet - Miss Williams [Abercomlois?] The sugar should be put to ferment with the water about ten days before the fruit is added in all English Wines... Cambrian Augst. 10 1825
Saving...
prev
next
18 an hour, then put them in an open vessel and when quite cold add the juice of the oranges and Lemons with the Raisons and a Tablespoonful of yeast. Tun it directly and stir it every day for a fortnight with a stick through the bung hole, then stop it up, first adding an ounce of stripped Isinglass and a Bottle of Brandy to every ten gallons - The wine should remain 6 months in cask N.B I think this rather too sweet - Miss Williams [Abercomlois?] The sugar should be put to ferment with the water about ten days before the fruit is added in all English Wines... Cambrian Augst. 10 1825
Szathmary Culinary Manuscripts and Cookbooks
sidebar
