Folio 1, Page 9, Recto

Dublin Core

Title

Folio 1, Page 9, Recto

Subject

Recipe for Raisin Wine and Mead

Description

Raisin wine
C J C
To each gallon of water add 5 lbs of raisins
[when th] with the stalks
pulled off- when they have steepe'd
for a fortnight, let the liquor be
squeeze'd into a barrel that
has been aired with brimstone
burnt in a rag- when it has
done working let it be stoppe'd up close & in a few months it will
be fit to bottle-

Mead
To 6 Gall[on] of water add the whites
of 3 eggs- when they are proper
-ly mixe'd put to them 8 lb of the
best honey, when they have boile'd
an hour, put to them a little
cinnamon, mace, and clover.
Let it stand till it cools then
Continued on F1P1OV

Raised (superscript) letters are lowered, contractions are expanded, and added letters italicised retaining the apostrophe. Deleted text is shown as [ ].

Creator

Charlotte Starkie

Date

1782 to 1808

Contributor

CJC
CJC is an unidentifiable person

Rights

Site licence

Format

Handwritten text on a page of a paper document

Language

English

Type

Paper document

Text Item Type Metadata

Text

Raisin wine
C J C
To each gallon of water add 5 lbs of raisins when th with the stalks pulled off- when they have steeped for a fortnight, let the liquor be squeezed into a barrel that has been aired with brimstone burnt in a rag- when it has done working let it be stopped up close & in a few months it will be fit to bottle-

Mead
To 6 Gall of water add the whites of 3 eggs- when they are properly mix'd ply to them 8 lbs of best honey, when they have boil'd an hour, put to them a little cinnamon, mace, and clover. Let it stand till it cools

Original Format

Paper document

Files

F1P9R.JPG

Citation

Charlotte Starkie, “Folio 1, Page 9, Recto,” The Huntroyd Receipts, accessed July 5, 2020, https://huntroyd.co.uk/items/show/14.

Output Formats