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Mary Carnegie and Susan Gillespie cookbook, 1804-1905

Page 77

77
of water is enough to stew a pound and a half of apples if too much liquid it requires too much boiling. the apples must be stirred while Boiling - 
- Lemon Brandy - Lemon [illegible]
Mrs [Cary?]
Put 3 quarts of Brandy in an earthen vessel that has a cover - add 1 pound and three quarters Loaf Sugar the thin paring of six Lemons some put double the quantity. and the juic of 12 and 1 quart of boiling Milk let it stand 8 days stirring it daily then filter and bottle it -- N. B. it makes Capital Lemonade, or does to season puddings &c besides its use as a Liqueur --
Curaçoa
An English pint of strong rectified Spirit 2 Ounces and a half sweet Oz of Orange peel shake it up - clarify a pound of lump Sugar in a mutchkin of water shake it with the spirit and let it stand till next day. line a funnel with muslin and then with filtering paper and run it through --
N B. essence of Orange Peel is used by some as stronger in flavor

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77 of water is enough to stew a pound and a half of apples if too much liquid it requires too much boiling. the apples must be stirred while Boiling - - Lemon Brandy - Lemon [illegible] Mrs [Cary?] Put 3 quarts of Brandy in an earthen vessel that has a cover - add 1 pound and three quarters Loaf Sugar the thin paring of six Lemons some put double the quantity. and the juic of 12 and 1 quart of boiling Milk let it stand 8 days stirring it daily then filter and bottle it -- N. B. it makes Capital Lemonade, or does to season puddings &c besides its use as a Liqueur -- Curaçoa An English pint of strong rectified Spirit 2 Ounces and a half sweet Oz of Orange peel shake it up - clarify a pound of lump Sugar in a mutchkin of water shake it with the spirit and let it stand till next day. line a funnel with muslin and then with filtering paper and run it through -- N B. essence of Orange Peel is used by some as stronger in flavor