DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Ann Kenwrick cookbook, 1770

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66 
That will hold it, and cut in 3 Lemmons Squeeze Them a little and throw them in with 2 Races of Ginger, and Some Whole boil'd in it, and when cold, Make a brown tost and Spread it on both Sides, with The best ale yost, and it will work like new alle The next day turn it up in your Vessell, let it Stand a week; then draw it up, and if it don't look Clear, then draw it into another Vessell and let it Stand longer till it is clear, then bottle it up with a Lump of Sugar and a bit of Lemmon peel, in Each bottle, let it Stand in the bottles a Month or Two before you drink it, and it will be sooner Fit to drink in the Summer than in the winter If you have no Lemmons put in a hand full of Lemmon time in the boiling, but its not near soo Good.
To Make [Steepony?]
Take a Gallon of Conduit water, a Pound of blen Raisons of the Sun, Ston'd, and half a Pound of Sugar Squeeze the juice of 2 Lemmons on the Raisons And Sugar, Slice the rines upon them boile the Water and power it hot on the Ingredients in an Earthen pott, and Stirr them well together, and So Let it Stand 24 hours, then put it into bottles Having let it run through a Strainer Set it in Your Celler.
Raison Wine.
Take a Gallon or 6 Quarts of water, boile it and Take of the Scum that rises, then take 4 Pounds of Raisons Stoned and a Pound of loaf Sugar, 3 Lemmons with the peel of one, put the water Into an Earthen Vessell being [illegible] Stop'd, and Strain the Liquor through a Gelly bag, and boile It up and keep it 10 days or a fortnight, befor you Drink it; Cork it down with new Corks.
Sage Wine.
Take a Gallon of water 2 Pounds of Power Sugar 2 Pound of Mallago Raisons, let the Water and Sugar Boile togethe, and [line?] it well, let it by to Cool. Till its luke warm, cut all the Raisons and put
into

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66 That will hold it, and cut in 3 Lemmons Squeeze Them a little and throw them in with 2 Races of Ginger, and Some Whole boil'd in it, and when cold, Make a brown tost and Spread it on both Sides, with The best ale yost, and it will work like new alle The next day turn it up in your Vessell, let it Stand a week; then draw it up, and if it don't look Clear, then draw it into another Vessell and let it Stand longer till it is clear, then bottle it up with a Lump of Sugar and a bit of Lemmon peel, in Each bottle, let it Stand in the bottles a Month or Two before you drink it, and it will be sooner Fit to drink in the Summer than in the winter If you have no Lemmons put in a hand full of Lemmon time in the boiling, but its not near soo Good. To Make [Steepony?] Take a Gallon of Conduit water, a Pound of blen Raisons of the Sun, Ston'd, and half a Pound of Sugar Squeeze the juice of 2 Lemmons on the Raisons And Sugar, Slice the rines upon them boile the Water and power it hot on the Ingredients in an Earthen pott, and Stirr them well together, and So Let it Stand 24 hours, then put it into bottles Having let it run through a Strainer Set it in Your Celler. Raison Wine. Take a Gallon or 6 Quarts of water, boile it and Take of the Scum that rises, then take 4 Pounds of Raisons Stoned and a Pound of loaf Sugar, 3 Lemmons with the peel of one, put the water Into an Earthen Vessell being [illegible] Stop'd, and Strain the Liquor through a Gelly bag, and boile It up and keep it 10 days or a fortnight, befor you Drink it; Cork it down with new Corks. Sage Wine. Take a Gallon of water 2 Pounds of Power Sugar 2 Pound of Mallago Raisons, let the Water and Sugar Boile togethe, and [line?] it well, let it by to Cool. Till its luke warm, cut all the Raisons and put into