|
Classic
Cook Books
< last page | next page >
page 203
a large bottle, adding to it the juice of five lemons, the peels of two, and
half a nutmeg; stop it up, let it stand three days, and add to it three pints of
white wine, and a pound and a half of sugar; mix it, strain it twice through a
flannel, and bottle it up. It is a pretty wine, and a cordial.
To make fine Milk Punch.
Take two quarts of water, one quart of milk, half a pint of lemon-juice, and one
quart of brandy, with sugar to your taste; put the milk and water together a
little warm, then the sugar and the lemon juice: stir it well together, then the
brandy; stir it again, and run it through a flannel bag till it is very fine,
then bottle it. It will keep a fortnight or more.
To recover Wine that is turned sharp.
Rack off your wine into another vessel, and to ten gallons put the following
powder: Take oyster-shells, scrape and wash off the brown, dirty outside of the
shell, and dry them in an oven till they will powder; put a pound of this powder
to every nine or ten gallons of your wine; stir it well together, and stop it
up, then let it stand to settle two or three days or till it is fine. As soon as
it is fine, bottle it off and cork it well.
< last page | next page >
Classic
Cook Books
|
