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Miss Collins recipe collection manuscript, 19th century?
Page 12
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To make Nectar Take two pounds of raisons of the sun shred one pound of powdered sugar, two sliced Lemons, and the peel of one, put it into an earthen pot, and pour on it two gallons of boiling water, stir it well twice a day for three or four days, then strain and bottle it, It will be fit to drink in about a fortnight. Gooseberry Vinager Take six pounds of gooseberries when full ripe, bruise them, and put to them one gallon of springwater cold, let it stand ten days, then draw it off, to every gallon of liquor, put a pound of the coarsest moist sugar, let it stand over a Furnace or any hot place almost half a year, you must not stop it close, for it should have air. To make Imperial Half an ounce of cream of Tartar, two ounces of lump sugar, & the rind of a Lemon cut thin. pour on it two quarts of boiling water, let it stand one night & bottle it off.
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To make Nectar Take two pounds of raisons of the sun shred one pound of powdered sugar, two sliced Lemons, and the peel of one, put it into an earthen pot, and pour on it two gallons of boiling water, stir it well twice a day for three or four days, then strain and bottle it, It will be fit to drink in about a fortnight. Gooseberry Vinager Take six pounds of gooseberries when full ripe, bruise them, and put to them one gallon of springwater cold, let it stand ten days, then draw it off, to every gallon of liquor, put a pound of the coarsest moist sugar, let it stand over a Furnace or any hot place almost half a year, you must not stop it close, for it should have air. To make Imperial Half an ounce of cream of Tartar, two ounces of lump sugar, & the rind of a Lemon cut thin. pour on it two quarts of boiling water, let it stand one night & bottle it off.
Szathmary Culinary Manuscripts and Cookbooks
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