Folio 1, Page 5, Recto

Dublin Core

Title

Folio 1, Page 5, Recto

Subject

Recipe for Elderberry Wine and Gooseberry Wine

Description

through a coarse cloth, wringing
the berries, put the juice into
a clean kettle- to every quart
of juice put a pound of fine
Lisbon sugar, let it boil, and skim
it well- When clear and fine pour
it into a jar, when cold covered
close and keep it till you make
raisin wine- then when you tun
your wine, to every gallon:
of wine put half a pint of the elder syrup,
and it will prove excellent liquor- It is customary
to drink elder wine hot.

Gooseberry Wine
¼ pound lb of sugar 4 pound lb of Gooseberries brui
sed as small as possible, must be
allowed to each quart of water- when
they have stood 24 hours in the wa
ter let them be pressed & the liquor
Contractions are expanded, and added letters italicised.

Creator

Charlotte Starkie

Source

F1P4V

Publisher

Gillespie Family

Date

1782 to 1808

Contributor

Gillespie Family

Rights

Site licence

Relation

F1P4V

Format

Handwritten text on a page of a paper document

Language

English

Type

Paper document

Text Item Type Metadata

Text

through a coarse cloth, wringing the berries, & put the juice into a clean kettle- to every quart of juice put a pound of fine Lisbon sugar, let it boil, and skim it well- When clear and fine pour it into a jar, when cold covered close and keep it till you make raisin wine- then when you tun your wine, to every gall of wine put half a pint of the elder syrup, and it will prove excellent liquor- It is customary to drink elder wine hot.

Gooseberry Wine
¼ lb of sugar 4 lb of Gooseberries bruised as small as possible, must be allowed to each q[uar]t of water- when they have stood 24 hours in the water let them be pressed & the liquor

Original Format

Handwritten text on paper document

Files

F1P5R.JPG

Citation

Charlotte Starkie, “Folio 1, Page 5, Recto,” The Huntroyd Receipts, accessed June 12, 2024, http://huntroyd.co.uk/items/show/9.

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