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English cookbook, 1860
Page 34
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Ginger Wine To 26 Quarts of Water put 18 lbs of brown or loaf Sugar - 6 ounces of Ginger bruised, the Rinds of six Lemons pared very thin let all these boil 1/2 an hour, and stand till it is blood warm. put it into the cask with the lemons, 3 oz of Raisins of the Sun and a spoonful of yeast stir it 6 or 7 days after through the bung hole with a stick. After that put in 1/2 an ounce of Isinglass & a pint of good Brandy then close the bung hole and in six weeks it will be fit to Bottle
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Ginger Wine To 26 Quarts of Water put 18 lbs of brown or loaf Sugar - 6 ounces of Ginger bruised, the Rinds of six Lemons pared very thin let all these boil 1/2 an hour, and stand till it is blood warm. put it into the cask with the lemons, 3 oz of Raisins of the Sun and a spoonful of yeast stir it 6 or 7 days after through the bung hole with a stick. After that put in 1/2 an ounce of Isinglass & a pint of good Brandy then close the bung hole and in six weeks it will be fit to Bottle
Szathmary Culinary Manuscripts and Cookbooks
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