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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 5
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Wines Castle Huntly receipe for G_berry Wine To each pint of ripe white Gooseberries, add one pound of lump Sugar and 1 pint of water - rather more than luke warm - Cover it up in a Tub for 3 days to preserve the heat stirring it frequently then strain off the Liquor into a Cask when the fermentation has ceased rack it off and add to each 10 pints one Bottle of Spirits - it will be fit to Bottle in 6 or 8 months - fill it up when working with the Spare Liquor Currant Wine Bedfordshire receipt To every Gallon of water 6 pounds of Currants well ripened steep them in the water a day or two then break them with the hand, and strain off the Juice - to each Gallon of Juice put 4 pounds of Sugar let it dissolve - put it into a Cask lay a tile over the Bung hole - it should stand 3 years this receipt produced a wine always taken for foreign
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Wines Castle Huntly receipe for G_berry Wine To each pint of ripe white Gooseberries, add one pound of lump Sugar and 1 pint of water - rather more than luke warm - Cover it up in a Tub for 3 days to preserve the heat stirring it frequently then strain off the Liquor into a Cask when the fermentation has ceased rack it off and add to each 10 pints one Bottle of Spirits - it will be fit to Bottle in 6 or 8 months - fill it up when working with the Spare Liquor Currant Wine Bedfordshire receipt To every Gallon of water 6 pounds of Currants well ripened steep them in the water a day or two then break them with the hand, and strain off the Juice - to each Gallon of Juice put 4 pounds of Sugar let it dissolve - put it into a Cask lay a tile over the Bung hole - it should stand 3 years this receipt produced a wine always taken for foreign
Szathmary Culinary Manuscripts and Cookbooks
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