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English cookbook, 1800s
Inside back cover
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To make Clary wine July is the proper time to make it 5 gallons water [put?] 12 [?] of half of Sugar [Boile?] [?] water Sugar together very gently for an hour [slicing?] it well, all [if?] [lime?] when near Cold put it into a tub add to it a pack of Clary blosoms with [?] Small leaves picked from [?] [?] of a qtr of a pint of yeast spread on a [toast?] Let it stand one night then [?} it up with [?] flowers stir it in [?] [?] for 2 or three days in the cask keep it form [?] air then [?] it up sit it [?] 4 months then [?] it off from [?] flowers & add a quarter of a pint of [?] [?] [?] [pulled?] with a little [?] then wisk it all well up together & let it stand till liquid clear.
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To make Clary wine July is the proper time to make it 5 gallons water [put?] 12 [?] of half of Sugar [Boile?] [?] water Sugar together very gently for an hour [slicing?] it well, all [if?] [lime?] when near Cold put it into a tub add to it a pack of Clary blosoms with [?] Small leaves picked from [?] [?] of a qtr of a pint of yeast spread on a [toast?] Let it stand one night then [?} it up with [?] flowers stir it in [?] [?] for 2 or three days in the cask keep it form [?] air then [?] it up sit it [?] 4 months then [?] it off from [?] flowers & add a quarter of a pint of [?] [?] [?] [pulled?] with a little [?] then wisk it all well up together & let it stand till liquid clear.
Szathmary Culinary Manuscripts and Cookbooks
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