Manuscript Cookbook 006

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then boil it half an hour, scum it as long as scum is on then take it off the fire and pour it on the juice of 100 oranges and of 12 lemons. You must [pare?] the oranges and lemons very thin. Put the rinds into a quart of Brandy in a pan then cover it till your liquor is ready to put to them. When your liquor is lukewarm put in 9 spoonfulls of good ale yeast beat together let it stand to work two days and two nights then put the rinds and the brandy into the vessels in which you intend to keep it an pour the liquor upon them. When it has done working stop the vessel up clove let it stand at least 3 months. If it stands six months it will be better when you draw it off if [fine?] bottle it and it will keep a year or two.

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Elder Wine

Take your berries when ^right quite ripe, strip them and put them in an [earthim?] steam and set them in a boiler of water. Let them boil till the liquor comes from them. Pour it through a hair sieve and to every quart of liquor put a gallon of water and 3 lb of powder sugar. Boil it and scum it clear, then let it boil and when it is cool put to it ale yeast and work it for four or five days. Stow it close and keep it 3 quarters of a year before you bottle it. To 5 gallons put 4 lb of raisins

Milk Punch

Put 20 lemons, steep the rinds in a quart of ^^Rumfor twenty-four hours, add two quarts of water 3lb of lump sugar and three quarts more of rum. Put alto gether with the juice of 24 lemons and

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two large nutmegs grated. When the sugar is disolved add two quarts of boiling milk mix ^{(each) old book} together. Let it stand two hours and after -wards strain it through a jelly bag. It will be for for immediate use.

To make Elder Wine

Take 7 gallons of ^right ripe Elder berries picked from the bunches. Put to them 4 gallons of water and boil them in your furnace for 3/4 of an hour. Then strain it off and mix sugar. Let it boil 20 minutes adding 1/4 lb of Allspice and 1/4 lb of ginger. When blood warm put 1/2 pint of good yeast to work it. It may be tinned the third day. NB. The above when boiled may be expected to yield about 9 gallons. Mrs Dibb's recipie

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To make Shrub

To every dozen of oranges ^right, squeeze three lemons. To every gallon of Brandy a pint of juice and a pound of sugar pounded very fine. Pare the peel very thin so as to leave none of the white. Mix your juice, sugar and brandy together very well with what quantity of peel you think proper. Cover it close all night, have some milk boiled ready, let it stand about an hour. Stir it well together and pass it through a jelly bag till it be clear.

If you make your shrub of strong rum besides the above receipt, ^add about two lemons, two oranges 3/4 lb of sugar to each gallon.

Currant Shrub

Gather the currants^right dry, pick them off

the stalks bruise them in a marble mortar then strain off the juice and to every quart of juice put two quarts of rum and 3/4 lb of loaf sugar mix till the sugar is dissolved, then pass it through a jelly bad and make it clear.

Ginger Wine right To every gallon of water, put two pounds and half of lump sugar, one ounce and hald of white ginger well pounded, boil these together for half an hour, scum it well: put the ginger in a muslin to prevent it