Transcribe
Translate
Susan Gilbert's late nineteenth century British cookery manuscript
Page 7
More information
digital collection
archival collection guide
transcription tips
Orange Wine Put the juice of 12 oranges to 1 Gallon of water, Add 3 1/2 lbs loaf Sugar, boil the sugar and water 1/2 an hour, just before it boils. Add the white of An egg to every gallon to clear it, taking the skin off as it rises, peel half the oranges and put them into the Tub with the juice, when the Sugar and water is almost cold, work it with a toast and yeast, then you Turn it, which ought to be in a day or two, put half the peel into the cask, which was in the Tub with 1/2 pint of Brandy to every Gallon strain the seeds and pulp from the juice before it is Mixed with the sugar and water. Mrs. Gamham Grape Wine Take 1 peck of grapes, pluck and squeeze them in your hands, then put to them 2 gallons of water and let them stand 24 hours, then strain them through a cloth, but dont [sieve?] the grapes too hard then put in 10 lbs of [bn?] sugar, and stir it untill it is all melted, then put it into a Cask and stop it up, and
Saving...
prev
next
Orange Wine Put the juice of 12 oranges to 1 Gallon of water, Add 3 1/2 lbs loaf Sugar, boil the sugar and water 1/2 an hour, just before it boils. Add the white of An egg to every gallon to clear it, taking the skin off as it rises, peel half the oranges and put them into the Tub with the juice, when the Sugar and water is almost cold, work it with a toast and yeast, then you Turn it, which ought to be in a day or two, put half the peel into the cask, which was in the Tub with 1/2 pint of Brandy to every Gallon strain the seeds and pulp from the juice before it is Mixed with the sugar and water. Mrs. Gamham Grape Wine Take 1 peck of grapes, pluck and squeeze them in your hands, then put to them 2 gallons of water and let them stand 24 hours, then strain them through a cloth, but dont [sieve?] the grapes too hard then put in 10 lbs of [bn?] sugar, and stir it untill it is all melted, then put it into a Cask and stop it up, and
Szathmary Culinary Manuscripts and Cookbooks
sidebar
