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Susan Gilbert's late nineteenth century British cookery manuscript
Page 61
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Ginger Wine Put into a nice boiler, 10 gallons of water 15 lbs of loaf sugar with the whites of 6 or 8 eggs well beaten and strained, mix all well while cold When the liquor boils skim it well put in 1 lb and 1/2 common white ginger bruised, boil it 20 minutes have ready 7 lemons and pour the liquor in, when cold turn it with 2 spoonsful of yeast, put a quart of the liquor to 2 oz of Isinglass shaving, while warm whisk it well 3 or 4 times and pour all together into the boiler, next day stop it down, in 3 weeks bottle it, and in 3 Months it will be delicious and refreshing liquor and though cool and perfectly safe to drink. Mrs. Garnham
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Ginger Wine Put into a nice boiler, 10 gallons of water 15 lbs of loaf sugar with the whites of 6 or 8 eggs well beaten and strained, mix all well while cold When the liquor boils skim it well put in 1 lb and 1/2 common white ginger bruised, boil it 20 minutes have ready 7 lemons and pour the liquor in, when cold turn it with 2 spoonsful of yeast, put a quart of the liquor to 2 oz of Isinglass shaving, while warm whisk it well 3 or 4 times and pour all together into the boiler, next day stop it down, in 3 weeks bottle it, and in 3 Months it will be delicious and refreshing liquor and though cool and perfectly safe to drink. Mrs. Garnham
Szathmary Culinary Manuscripts and Cookbooks
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