Very rare Ale

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Yield
8.0 – 9.0 gallons
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (3)
  1. When your ale is tunned into a vessel that will hold eight or nine gallons, and has done working, and is ready to be stopped up, take a pound and a half of raisins of the best quality, stoned and cut into pieces, and two large oranges. Pulp and pare them. Slice it thin; add the rind of one lemon, a dozen cloves, and one ounce of coriander seeds bruised: put all these in a bag, hang them in the vessel, and stop it up close.
  2. Fill the bottles but a little above the neck, to leave room for the liquor to play; and put into every one a large lump of fine sugar.
  3. Stop the bottles close, and let the ale stand a month before you drink it.
Original Text
Very rare Ale. When your ale is tunned into a vessel that will hold eight or nine gallons, and has done working, and is ready to be stopped up, take a pound and a half of raisins of the best quality, stoned and cut into pieces, and two large oranges. Pulp and pare them. Slice it thin; add the rind of one lemon, a dozen cloves, and one ounce of coriander seeds bruised: put all these in a bag, hang them in the vessel, and stop it up close. Fill the bottles but a little above the neck, to leave room for the liquor to play; and put into every one a large lump of fine sugar. Stop the bottles close, and let the ale stand a month before you drink it.
Notes
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