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John and Henry Locke cookery archive, item 2, 1830s?
Page 107
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Rhubarb Wine Cut 20 lbs of rhubarb the same as for tarts add 4 [illegible] of cold water place it in a tub to ferment stirring it 4 or 5 times a day then strain it off & to every [illegible] of liquor put 3 1/2 of lump sugar 1/2 of raisins peel & juice of a lemon put it in a cask & when done fermenting strain off add some Schnap & Brandy bring it up close let it [illegible] 12 months & bottle off [illegible] Rhubarb Wine cut 46 lbs of Rhubarb into [illegible] & put it into a gallon of water previously boiled & let it be cold before
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Rhubarb Wine Cut 20 lbs of rhubarb the same as for tarts add 4 [illegible] of cold water place it in a tub to ferment stirring it 4 or 5 times a day then strain it off & to every [illegible] of liquor put 3 1/2 of lump sugar 1/2 of raisins peel & juice of a lemon put it in a cask & when done fermenting strain off add some Schnap & Brandy bring it up close let it [illegible] 12 months & bottle off [illegible] Rhubarb Wine cut 46 lbs of Rhubarb into [illegible] & put it into a gallon of water previously boiled & let it be cold before
Szathmary Culinary Manuscripts and Cookbooks
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