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Susan Gilbert cookbook, 1848-1887
Page 11
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Green Goosberry Wine To every quart of green goosberries add a quart of spring water, bruise them in a Mortar and put the water to them, and let them stand 2 or 3 days, then strain the liquid off, and to every gallon put 3 1/2 lbs of sugar, put it into a Barell, and it will work off itself a [froth?] which take off, and keep the Barell full, when that is all worked off, bring it up for 6 weeks then rack it off and when the lees are clear taken vat put it into the same Barrell, again, and to every gallon put 1/2 lb of sugar made into a syrup and then cold mix it with the Wine, and to every 5 Gallons put 1/2 oz of Isinglass dissolved in a little of the wine mixed up with the syrup to bung it. When find you may either Bottle it or draw it out of the vessel as you want it. Mrs. Gamhan Cherry Brandy First chip the stalks off the cherries about an inch long and put into Bottles, then fill up with Brandy and tie down for 6 weeks, then add 6 oz of loaf sugar to each Bottle. Mrs. Gamhan
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Green Goosberry Wine To every quart of green goosberries add a quart of spring water, bruise them in a Mortar and put the water to them, and let them stand 2 or 3 days, then strain the liquid off, and to every gallon put 3 1/2 lbs of sugar, put it into a Barell, and it will work off itself a [froth?] which take off, and keep the Barell full, when that is all worked off, bring it up for 6 weeks then rack it off and when the lees are clear taken vat put it into the same Barrell, again, and to every gallon put 1/2 lb of sugar made into a syrup and then cold mix it with the Wine, and to every 5 Gallons put 1/2 oz of Isinglass dissolved in a little of the wine mixed up with the syrup to bung it. When find you may either Bottle it or draw it out of the vessel as you want it. Mrs. Gamhan Cherry Brandy First chip the stalks off the cherries about an inch long and put into Bottles, then fill up with Brandy and tie down for 6 weeks, then add 6 oz of loaf sugar to each Bottle. Mrs. Gamhan
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