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Heelis family cookbook, 1850s
Page 4
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Ginger Wine To 5 galls water add 24 lb sugar boil it as long as any scum will rise - have ready 1 lb of ginger bruised but not broken to pieces; put it into a muslin bag & lay it in the tub the liquor is to be put into with the rind of three Lemons & three Seville oranges; pour the liquor boiling into the tub when nearly cool add 2 tablespoons yeast - pour a pint of Brandy & the juice of the Lemons & oranges & the peel into the barrel & let the bag of ginger hang from the Bung hole by a thread, so as to be just covered by the wine - let it stand six weeks then try it, if it is too sweet let it stand longer -
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Ginger Wine To 5 galls water add 24 lb sugar boil it as long as any scum will rise - have ready 1 lb of ginger bruised but not broken to pieces; put it into a muslin bag & lay it in the tub the liquor is to be put into with the rind of three Lemons & three Seville oranges; pour the liquor boiling into the tub when nearly cool add 2 tablespoons yeast - pour a pint of Brandy & the juice of the Lemons & oranges & the peel into the barrel & let the bag of ginger hang from the Bung hole by a thread, so as to be just covered by the wine - let it stand six weeks then try it, if it is too sweet let it stand longer -
Szathmary Culinary Manuscripts and Cookbooks
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