30

OverviewTranscribeVersionsHelp

Facsimile

Transcription

Status: Needs Review

French Rolls
------ Ditto

Take 2 Quarts of Flower 3 Eggs a Pint of
yeast a little salt a quarter of a pound of Butter
melted in as much new milk as will make a tender
Past when it is well mixt, wind it round your Hands
till it pulls away tough then divide it in 12 parts
let it rise before the fire 1/4 of an Hour then put
it in a quick Oven that will burn it black, half an
hour or a little more will bake it - Chip it while
hot

Raison Wine

-----
Ditto

Boil 10 Gallons of water put it when half cold
to 50 lbs of malago reasons Chopt stones and all
Let this stand 10 Days stiring it twice every Day
squese the Liquor out with your Hands thro' a Hair
sieve, put it into a Vessel adding to it 4 Quarts
of Brandy Let it work for 6 Weeks the Bung
open - then stop it up by Degrees Let it stand
about 4 months in the vessel - then Draw it off,
when you have drawn off little more than two Thirds
you you will find it run thick - catch that by it self
in a Pan and all the Lees with it, and filther it
thro' a flannel Bag - let it put it into the Vessel
again whipt up with an ounce of Isinglass - stop
it close till your Taste tels you it is fit for
Bottling.

Notes and Questions

Nobody has written a note for this page yet

Please sign in to write a note for this page