Transcribe
Translate
Mrs.Holroyd receipt book, 1830-1900
Page 93f
More information
digital collection
archival collection guide
transcription tips
Rhubarb Wine Cut the Rhubarb in small pieces, to every stone add 3 gallons cold water, Stir every day for a fortnight, then take out the old Rhubarb & put in the same quantity of fresh, let it remain another fortnight, then strain add 1 at Sugar & either 2 oz ground ginger or if preferred Small bottle ginger wine essence. Place in Cask or large bottle but do not cork up for a time until it has finished working - It should remain six months & then put in bottles & corked tight -
Saving...
prev
next
Rhubarb Wine Cut the Rhubarb in small pieces, to every stone add 3 gallons cold water, Stir every day for a fortnight, then take out the old Rhubarb & put in the same quantity of fresh, let it remain another fortnight, then strain add 1 at Sugar & either 2 oz ground ginger or if preferred Small bottle ginger wine essence. Place in Cask or large bottle but do not cork up for a time until it has finished working - It should remain six months & then put in bottles & corked tight -
Szathmary Culinary Manuscripts and Cookbooks
sidebar
