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Mrs.Holroyd receipt book, 1830-1900
Page 10
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of ginger, and a table spoonful of Brandy. - To make Ginger Wine. Take 10 gallons of water, 1 1/2 lb of bruised ginger, 1 1/2 oz of isinglas, 1 1/2 doz of lemons, & 30 lbs of loaf sugar. Pare the lemons. Boil the ginger, the lemon peel, the sugar and isinglas in the water for one hour, then put the whole into a wash tub; when cold add - the lemons (juice & pulp) also add a table spoonful of balm, and let it work two days, then strain it into a barrel, let it stand and rack it.
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of ginger, and a table spoonful of Brandy. - To make Ginger Wine. Take 10 gallons of water, 1 1/2 lb of bruised ginger, 1 1/2 oz of isinglas, 1 1/2 doz of lemons, & 30 lbs of loaf sugar. Pare the lemons. Boil the ginger, the lemon peel, the sugar and isinglas in the water for one hour, then put the whole into a wash tub; when cold add - the lemons (juice & pulp) also add a table spoonful of balm, and let it work two days, then strain it into a barrel, let it stand and rack it.
Szathmary Culinary Manuscripts and Cookbooks
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