Turnip Juice

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (3)

a good many turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
To every gallon of juice, have three pounds of lump sugar ↝ Sugar, white, granulated or lump [Sugars and honey]
to every gallon of juice half a pint of brandy ↝ Brandy [Liquor and cocktails]

Instructions (8)

Pare the turnips, slice them, put them in a cyder-press, and press out all the juice very well.
For every gallon of juice, add three pounds of lump sugar and half a pint of brandy.
Put your sugar into a vessel just big enough to hold the juice, then pour in the juice.
Lay something over the bung for a week to see if it works.
If it works, do not bung it down till it has done working.
Then stop it close for three months.
Draw it off into another vessel.
When it is fine, bottle it off.

Original Text

TAKE a good many turnips, pare them, slice them, put them in a cyder-press, and press out all the juice very well. To every gallon of juice, have three pounds of lump sugar, have a vessel ready, just big enough to hold the juice, put your sugar into a vessel, and also to every gallon of juice half a pint of brandy. Pour in the juice, and lay something over the bung for a week, to see if it works. If it does, you must not bung it down till it has done working; then stop it close for three months, and draw it off into another vessel. When it is fine, bottle it off.

Notes

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