Transcribe
Translate
Susan Gilbert cookbook, 1848-1887
Page 10
More information
digital collection
archival collection guide
transcription tips
Malt Wine Take 4 Gallons of ale, boil about 5 minutes, 6 Gallons of water boiled with 32 lbs of moist sugar half an hour, and cleared with white of eggs, work the vat when cold enough, with a spoonful of yeast, the next day Tun it, the week after add 2 1/2 lbs Raisins, 2 1/2 lbs Figs, 1/2 lb of stone sugar 1/4 lb of bitter almonds, 1/4 oz of Isinglass, and a Bottle of Brandy, let it stand 12 Months and then bottle it. Mrs. Gamhan Ginger Wine Take 10 quarts of water, 5 lbs of loaf sugar, the peel of 3 lemons, and 4 oz of ginger, boil them together 1/2 and hour, then the liquor is milk warm put it into the cask, with a table spoonful of yest, 1 lb of Raisins and the juice of 3 lemons, let it remain a week, stirring it every day, then put 1/2 a pint of Brandy, and stop it down it will be fit to Bottle in 3 Months. Mrs G.
Saving...
prev
next
Malt Wine Take 4 Gallons of ale, boil about 5 minutes, 6 Gallons of water boiled with 32 lbs of moist sugar half an hour, and cleared with white of eggs, work the vat when cold enough, with a spoonful of yeast, the next day Tun it, the week after add 2 1/2 lbs Raisins, 2 1/2 lbs Figs, 1/2 lb of stone sugar 1/4 lb of bitter almonds, 1/4 oz of Isinglass, and a Bottle of Brandy, let it stand 12 Months and then bottle it. Mrs. Gamhan Ginger Wine Take 10 quarts of water, 5 lbs of loaf sugar, the peel of 3 lemons, and 4 oz of ginger, boil them together 1/2 and hour, then the liquor is milk warm put it into the cask, with a table spoonful of yest, 1 lb of Raisins and the juice of 3 lemons, let it remain a week, stirring it every day, then put 1/2 a pint of Brandy, and stop it down it will be fit to Bottle in 3 Months. Mrs G.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
