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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 73
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73 Ginger [tonic?] - by Mrs [Madoro?] Strictly To nine gallons (English) of water 29 pounds of Lump Sugar, boil it half an hour taking off the Scum when new milk warm, put as much yeast as will work it. which let it [illegible] 2 or 3 days. have ready in your Cask 1 pound of the best white Ginger bruised very fine the rhind and Juice of 10 Seville Oranges and of 10 Lemons. The first large and good 2 pounds of Jar raisins Stoned 1 Quart of Brandy - when done working let it Stand Bunged up 3 months then Bottle it - Orange Jelly - for a preserve by Mrs Brice Grangeham To every pound of bitter oranges a Scotch pint of water the Oranges to be sliced and boiled in the water till very soft and the water a good deal reduced - Then strain it thru a hair Search and to every english pint of the liquor add a pound of Sugar, to be then boiled as Currant Jelly --
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73 Ginger [tonic?] - by Mrs [Madoro?] Strictly To nine gallons (English) of water 29 pounds of Lump Sugar, boil it half an hour taking off the Scum when new milk warm, put as much yeast as will work it. which let it [illegible] 2 or 3 days. have ready in your Cask 1 pound of the best white Ginger bruised very fine the rhind and Juice of 10 Seville Oranges and of 10 Lemons. The first large and good 2 pounds of Jar raisins Stoned 1 Quart of Brandy - when done working let it Stand Bunged up 3 months then Bottle it - Orange Jelly - for a preserve by Mrs Brice Grangeham To every pound of bitter oranges a Scotch pint of water the Oranges to be sliced and boiled in the water till very soft and the water a good deal reduced - Then strain it thru a hair Search and to every english pint of the liquor add a pound of Sugar, to be then boiled as Currant Jelly --
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