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Mrs.Holroyd receipt book, 1830-1900
Page 83
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roll out the paste very thinly cut it into squares & place in a slow oven for 10 minutes Rhubarb Wine To every 5 lbs of Rhubarb allow 1 gallon of cold water - To every gallon of liquor allow 3 1/2 lbs sugar & the rind & juice of one lemon - Well bruise the Rhubarb in a large wooden tub, put the water over it, let it stand a week stirring it well every day, then strain it off into another tub, add the sugar & lemon, let it stand another week, take off the crust & put the wine into a cask. Light Buns 1 lb Flour, 2 oz Butter 2 oz Sugar 1/4 lb Currants (or seeds) 1/2 pt milk 1 egg 1/2 Teaspoonful Carbonate Soda & 1/2 Teaspoonful Citric Acid Nov 8th 1894
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roll out the paste very thinly cut it into squares & place in a slow oven for 10 minutes Rhubarb Wine To every 5 lbs of Rhubarb allow 1 gallon of cold water - To every gallon of liquor allow 3 1/2 lbs sugar & the rind & juice of one lemon - Well bruise the Rhubarb in a large wooden tub, put the water over it, let it stand a week stirring it well every day, then strain it off into another tub, add the sugar & lemon, let it stand another week, take off the crust & put the wine into a cask. Light Buns 1 lb Flour, 2 oz Butter 2 oz Sugar 1/4 lb Currants (or seeds) 1/2 pt milk 1 egg 1/2 Teaspoonful Carbonate Soda & 1/2 Teaspoonful Citric Acid Nov 8th 1894
Szathmary Culinary Manuscripts and Cookbooks
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