DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1799

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Page 14

14  Ginger Wine -- Mrs [Muir?]
To ten gallons of water, put eight pounds of lump sugar & three ounces of ginger sliced, Boil it one hour & take off the scum as it rises. Then empty it into a tub, let it stand till cold and then put it into the vessel with the Peel and juice of ten Lemmons and one Bottle of Brandy put half a spoonful of yeast on the top and stop it down close  The Lemmons must be peeled very thin, and the juice strained. In a fortnight it will be fit to Bottle and in a fortnight more to drink.
To Make Lemon or Orange Water -- Lady [Barley?]
Take 16 Lemons or oranges pare the rinds very thin, from the white, [power?] upon them two quarts of Brandy, then take a pint and a half of water, and one pound of fine loaf sugar, boil and skim it clean, then put it hot to the Brandy, & [illegible] whith half a pint of milk, made hot stir all this well together, keep it close covered 3 days, then filter it through a paper into Bottles

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14 Ginger Wine -- Mrs [Muir?] To ten gallons of water, put eight pounds of lump sugar & three ounces of ginger sliced, Boil it one hour & take off the scum as it rises. Then empty it into a tub, let it stand till cold and then put it into the vessel with the Peel and juice of ten Lemmons and one Bottle of Brandy put half a spoonful of yeast on the top and stop it down close The Lemmons must be peeled very thin, and the juice strained. In a fortnight it will be fit to Bottle and in a fortnight more to drink. To Make Lemon or Orange Water -- Lady [Barley?] Take 16 Lemons or oranges pare the rinds very thin, from the white, [power?] upon them two quarts of Brandy, then take a pint and a half of water, and one pound of fine loaf sugar, boil and skim it clean, then put it hot to the Brandy, & [illegible] whith half a pint of milk, made hot stir all this well together, keep it close covered 3 days, then filter it through a paper into Bottles