Ginger Wine. No. 4.

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.
Time: Cook: 30 min Total: 30 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

one pound and a half of brown sugar ↝ Sugars, brown [Sweets]
one ounce of bruised ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
the white of an egg well beaten ↝ Egg, white only, raw [Eggs and omelets]
a little yest
two sliced lemons ↝ Lemon, raw [Citrus fruits]

Instructions (4)

To every gallon of water put one pound and a half of brown sugar and one ounce of bruised ginger, and to each gallon the white of an egg well beaten.
Stir all together, and boil it half an hour; skim it well while any thing rises, and, when milk-warm, stir in a little yest.
When cold, to every five gallons, put two sliced lemons.
Bottle it in nine days; and it will be fit to drink in a week.

Original Text

Ginger Wine. No. 4.

To every gallon of water put one pound and a half of brown sugar and one ounce of bruised ginger, and to each gallon the white of an egg well beaten. Stir all together, and boil it half an hour; skim it well while any thing rises, and, when milk-warm, stir in a little yest. When cold, to every five gallons, put two sliced lemons. Bottle it in nine days; and it will be fit to drink in a week.

Notes

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