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Robert Godfrey receipts, 1665-1799
Page 111
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Lauren George To Make strong Orange Wine Take twelve gallons of spring water. and put it to thirty pound of Dry: ^powder Sugar. Boyl it an hour and put in the whites of flour eggs- Scum it well then put it in to an open tub and when it is almost cold put to it the Rhines of a hundred of the best Sivell oranges pared very thin put in the juice and put in half a pint of good solid yeast steer it to gather and let it stand two or three days to work- and when the head begins to fall then put it in to the vilsel. and let it stand till it is fine which will be in two or three months To Make Raison Wine Take what quantity of spring water you Like Boyl it and Scum it well and when tis Luke warm put to every quart of water a pound and half of Raisons well pickut and chopt to let it work ten days days sturing it three or four times a day then Squeeze the raisons out and put it in to aBarrell when it has done working stop it up close the Longer tis kept the better If you would have Red Elder wine add to the quantily above a quart of elder berry juice to a gallon of the wine putting the berrys in to a deep pot tying something over the pot and [bareing] [illegible] [illegible] [illegible] [illegible]
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Lauren George To Make strong Orange Wine Take twelve gallons of spring water. and put it to thirty pound of Dry: ^powder Sugar. Boyl it an hour and put in the whites of flour eggs- Scum it well then put it in to an open tub and when it is almost cold put to it the Rhines of a hundred of the best Sivell oranges pared very thin put in the juice and put in half a pint of good solid yeast steer it to gather and let it stand two or three days to work- and when the head begins to fall then put it in to the vilsel. and let it stand till it is fine which will be in two or three months To Make Raison Wine Take what quantity of spring water you Like Boyl it and Scum it well and when tis Luke warm put to every quart of water a pound and half of Raisons well pickut and chopt to let it work ten days days sturing it three or four times a day then Squeeze the raisons out and put it in to aBarrell when it has done working stop it up close the Longer tis kept the better If you would have Red Elder wine add to the quantily above a quart of elder berry juice to a gallon of the wine putting the berrys in to a deep pot tying something over the pot and [bareing] [illegible] [illegible] [illegible] [illegible]
Szathmary Culinary Manuscripts and Cookbooks
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