Transcribe
Translate
Mrs.Holroyd receipt book, 1830-1900
Page 71
More information
digital collection
archival collection guide
transcription tips
Ginger Wine 1 gal water, 3 lbs sugar, 2 oz ginger, a little Isinglass, 1 lemon, 1 lb raisins - Boil the water, sugar, lemons (sliced, altogether half an hour, turn it hot into the cask over the raisins chopped, when cool add a little yeast, about three weeks after take a little out, dissolve the Isinglass in it and return to the cask Cork warm - Marmalade Cut Seville Oranges rinds very thin strips taking out the pips only, to each lb of Fruit add 3 pints cold water, let this stand 12 hours, next day boil altogether till the strips are quite tender, let this also stand 12 hours. then to each lb of boiled fruit add 3/4 or 1 lb of sugar, boil quickly for half an hour stirring all the time -
Saving...
prev
next
Ginger Wine 1 gal water, 3 lbs sugar, 2 oz ginger, a little Isinglass, 1 lemon, 1 lb raisins - Boil the water, sugar, lemons (sliced, altogether half an hour, turn it hot into the cask over the raisins chopped, when cool add a little yeast, about three weeks after take a little out, dissolve the Isinglass in it and return to the cask Cork warm - Marmalade Cut Seville Oranges rinds very thin strips taking out the pips only, to each lb of Fruit add 3 pints cold water, let this stand 12 hours, next day boil altogether till the strips are quite tender, let this also stand 12 hours. then to each lb of boiled fruit add 3/4 or 1 lb of sugar, boil quickly for half an hour stirring all the time -
Szathmary Culinary Manuscripts and Cookbooks
sidebar
